Chicken curry with peppers (Murgh jalfrezi) from The Indian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 165) by Monisha Bharadwaj

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahj22 on November 17, 2024

    Tasty and pretty easy (though it involves blending an onion mixture after the onions have been browned). When I finished cooking I thought it was a little bland, but all it needed was a good bit of salt to bring out the flavours. The veggies make it feel like a fairly light curry - my three-year-old was happy to eat this. Although we enjoyed this, I prefer curries with a bit more sauce and bolder flavours, so I'm not sure I'll make this again. But this book is fast becoming a favourite for easy, tasty Indian food that can be made from easy-to-source store-cupboard ingredients.

  • Victoria_from_London on February 09, 2021

    Get the onions a really nice deep brown for a satisfying flavour

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