Turkey jhal frezee

4 servings

Ingredients

Quantity Ingredient
700 grams Turkey or chicken breast; cut into bite sized
; pieces
3 tablespoons Ghee or oil; (45 g)
2 teaspoons Cumin seeds; (10 g)
1 tablespoon Curry masala powder; (15 g)
4 Flakes; (8 g) garlic,
; chopped fine
2½ Cm ginger; julienned
3 Green chillies; shredded
5 Spring onions; chopped
3 tablespoons Red bell pepper; chopped (45 g)
8 Cherry tomatoes; quartered
3 Tbsp; (45 ml) coconut milk
; powder or thick
; coconut milk
2 teaspoons Garam masala powder; (10 g)
25 grams Coriander leaves; chopped
Salt to taste
A few mint leaves; chopped

Directions

FOR THE GARNISHING

HEAT the ghee or oil in a large pan and season with cumin seeds. Add the curry masala and sprinkle a little water and continue stirring for about 30 seconds more. Add the garlic, ginger, green chillies and spring onions, and stir-fry for about four minutes, continuing to add splashes of water. Add the red bell pepper and the meat, and stir until the meat is evenly coloured and sizzling Add the tomatoes and cook on low heat for about eight minutes, adding water if necessary. Add the coconut milk powder or coconut milk, garam masala powder, coriander leaves and salt to taste. Cook till done. Serve garnished with mint leaves.

Converted by MC_Buster.

NOTES : A huge roast turkey or goose is the mainstay of any Christmas party. This stir-fry - jhal means pungently hot, and frezee means fried - was a standard way of cooking leftovers for Boxing Day Converted by MM_Buster v2.0l.

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