After a lovely roast chicken last night (thank you Waitrose and Nigel Slater), there was tons of meat left. I picked off most of it and then boiled the carcass for chicken stock, to freeze and form the basis for some tasty autumn soups. The best thing about a free range chicken is the amount of meat on it - I ended up throwing away some of the bits left on the bones from the stock, mainly as I didn't have time to turn it into soup straight away. It still seems like a waste (which of course it is) but for under a tenner we've had today and yesterday, two fantastic main meals for two, some roast chicken for sandwiches and it'll be the basis for at least another couple of meals in stock form over the next few weeks.
So I was left with a large bowl of roast chicken, and I thought I'd make the most of it and turn it into curry. BBC Recipes came good with an excellent and easy Jalfrezi recipe, which didn't take too long to make. It's also a good store cupboard stand by, as I've usually got most of these ingredients in apart from fresh chillis and coriander, which the local corner shop always has on hand. It's really cheap too.
1/2 a large onion, chopped (you'll use the other half in a minute)
2 - 3 cloves of garlic
1 green chilli, chopped
1 tin plum tomatoes
1/2 pint of water
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
The meat and veg:
2 or 3 chicken breasts (or the remains of last night's roast, yum yum)
1 red pepper
The other half of the large onion, chopped
2 red chillis (I used a large thin one)
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
2 tsps garam masala
Handful of fresh chopped coriander leaves
1. Chop the chicken and coat in the smaller quantities of cumin, coriander and turmeric from the meat ingredient section. Leave to marinade whilst you're doing everything else.
2. Fry half the onion, the garlic and green chilli til softened and browned. Add 1/2 pint of water and simmer for 20 minutes.
3. Whilst that's cooking, whizz the tomatoes in a food processor til smooth. Chop the rest of the onion, red pepper and chilli and sit to one side for a moment.
4. When the onions have been simmering for 10 mins, in a separate pan, heat a splosh of oil and fry the larger quantities of spices from the sauce ingredient section. Give them a minute to toast and add in the tomatoes. Leave both pans simmering on the stove for ten minutes.
5. Then, process the onions in the processor til smooth and add to the tomato mixture. These simmer together for 20 minutes (and smell lovely and curry-like). You can make this sauce up in batches and freeze ahead, meaning a quick home made curry on a cold night - something I'll be doing over the weekend, I think!
6. Fry the chicken in a frying pan, adding the reserved onion, chillis and pepper after a couple of minutes. Cook together until the chicken is cooked through and the onions are softened.
It was lovely, pretty low in fat, and far nicer than almost all takeaway curries. It's just so easy to make. I'd like to say just like Mum made but she always swore by Patak's curry pastes, which to be fair are pretty good.
It certainly got eaten up! It's meant to be good for four people, but given the quantity of meat it did one portion for me and two and a half for Jonno. I think it's personally a little dry for much more meat than I added, so tweaking this for more people in future, I'd add more water to the onions earlier on, and maybe a couple of tins of tomatoes - if fussy, I'd make up a massive batch of the sauce, freeze in medium sized portions and then add the meat once I knew how the sauce would work out. It also wasn't quite hot enough for my tastes, so I'd probably either use a scotch bonnet instead of the red one, or use two long red chillis instead. Let me know if you try it! More curry recipes coming soon.