Chicken Jalfrazi comes from Kolkatta (Calcutta) in West Bengal. Traditionally leftover meats would be stir fried with spices and other ingredients for the next day's meal. Renowned for it's fiery heat, this recipe incorporates the mighty bhut jolokia chilli.
Instructions
Cut the chicken into cubes approximately 2-2.5cm
Heat oil in a large frying and fry onions, garlic and ginger for 5 minutes
Add chicken, chilli flakes and salt and fry gently, turning frequently until the chicken is golden brown
Add curry paste, ground coriander and ground cumin, adding 1 or 2 tbsp of water and fry for a few more minutes
Add the tomatoes and fresh coriander and cook , covered, for about 15-20 minutes until the chicken becomes tender.
If you prefer a thicker sauce then remove the lid for the last few minutes
