Slow Cooker Chicken Jalfrezi

Chicken Cubes Cooked in a Mild Curry Sauce with Peppers and Onions.
Slow Cooker Chicken Jalfrezi
2 Large Chicken Breasts cubed
1 Large White Onion Finely
Chopped
1 Medium Onion
1 Medium Onion Puréed/blended
1 Red Bell Pepper
1 Green Bell Pepper
2 tsp Garlic and Ginger Purée
400ml Carrot and Coriander soup
3 tbsp Tomato paste
2 tbsp Vegetable Oil
2 tsp Chilli Powder optional
1 tsp Turmeric Powder
2 tsp Tandoori Masala Powder
2 tsp Garam Masala
2 tbsp Methi Leaves
1 tsp Salt
1.5 tbsp Hot Madras Curry Powder optional
10g Fresh Coriander
150ml Hot Water
Add the oil to a hot large sauté pan or skillet.
Add in the chopped onions and cook until soft.
Add in the blended onion and cook for a further 2 minutes.
Add in the garlic and ginger paste and stir.
Add in the tomato paste and stir and cook for a further minute.
Add in 1 tbsp of Methi leaves and the rest of the spices and salt and cook for a further two minutes before adding in the chopped coriander.
Stir the coriander into the sauce and transfer into the slow cooker.
Add in the cubed chicken and water and stir, cover with the lid and cook on high for 2 hours.
After two hours cut the remaining onion into quarters and then separate the layers and add to a bowl.
Cut the bell peppers into large cubes and add to the bowl.
Add in 1 tbsp of Methi leaves and mix.
Add a tbsp of vegetable oil to the bowl and toss the peppers and onions.
Heat another clean large frying pan or skillet until it begins to smoke add in the onions and peppers and allow them to be scorched in the pan, keep them moving around the pan for around 2 minutes.
Add the charred peppers and onions into the slow cooker and stir.
Plate up, serve with rice and garnish with chopped coriander, lick you’re lips and enjoy.
#chicken #foodlover #easyrecipe #food #eating #curry #jalfrezi #indianfood #bir

[@successblueprintinstitute]

Rah never though about carrot and coriander soup. Looks top nosh fam!

[@teawiththethompsons]

Lazy way of doing base gravy 😂

[@taylorlakin1411]

😜 promo sm

[@teawiththethompsons]

?

[@roybradley764]

should have browned the chicken

[@teawiththethompsons]

The reason I don’t is so that the flavours can penetrate into the chicken. If it’s sealed only the outside has the flavours which is short lived on the tastebuds