Chicken Jalfrezi

I have so much love for Indian food I don't even know where to start.  The Indian style of cooking is exactly what I crave. Sauces with a variety of perfectly blended spices, unique tastes, a range of colours, sweetness, and heat. Made with either beef, lamb, chicken, veggies, etc. Served with rice and Naan bread. I love a dish with lots of fixings so I prefer to have some pickled chilies (or pickled mangoes) as a side. You really have to cook from the heart when making Indian food, it can't be rushed, it's all about FLAVOR! ..and for me SPICE!

Ingredients:

3 large chicken breast (cubed and made into Tandoori Chicken Skewers)

a few glugs of olive oil

1 large onion, diced

3-4 cloves of garlic, finely chopped

1 inch piece of minced fresh ginger

1 green bell pepper cut into strips

1 red bell pepper cut into strips

1 green chili (whole)

2 cardamom pods

1/2 jar of "Patak's Mild, Medium or Hot Curry Paste"

1/4 tsp turmeric

1 tsp garam masala

1 tsp paprika

2 cans of diced tomatoes

1/2 cup of whipping cream

1/2 cup fresh cilantro

salt & pepper

Directions:

Prepare Tandoori Chicken (see link above).

Heat a large pot to medium heat.  Add a good amount of olive oil.  When the oil is heated add the onion, bell peppers, ginger and cardamom pods and a dash of salt. Once the onions are translucent and the peppers soften, add the garlic. 

Continue cooking for another minute then add the curry paste, turmeric, garam masala, paprika and the green chili pepper. Mix together and let the oils release from the curry paste and the spices blend together.

 

Cook for a few minutes then add the diced tomatoes, some salt and pepper.  Wait for the sauce to start bubbling then turn the heat down low and simmer for 20-30 minutes. Stir in the whipping cream, add the BBQ Tandoori Chicken, wait a few minutes then turn the heat off. Stir in the cilantro.

Serve with Basmati Rice and/ or 

Naan Bread with a side of "Patak's Chilli Pickle" (my absolute favorite)