Mamta's Kitchen - A Family Cookbook





Chicken Jalfrezi.

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On 06/11/2011 08:11am, Paul_G wrote:

Hi,

Firstly congratulations on a fantastic website Mumta! I have a question regarding the 'gravy' part of the chicken jalfrezi recipe. I'm new to cooking curries so i'm sure there's an easy answer! Do I need to add water to the tomato puree? I cooked the dish last night and just added two tbsp of puree and it seemed too dry. Also, as the puree was so thick it started to burn before the chicken was cooked. I've looked at your photo's again and the puree looks a lot thinner.

The recipe still tasted great though!

Thanks.

Paul.

On 06/11/2011 10:11am, Kavey wrote:

Hi Paul

It takes a little confidence but I would suggest always using recipes as a guidelines but making adjustments yourself as you need.

For example, we could do the same recipe at the same time using same amounts of ingredients but since my chicken could be juicier than yours, you might need to add more water. Same goes for vegetables, the water content will be different.

So, absolutely fine to add a little water if things seem to be a little dry. Add a little at a time and if it seems to go too far the other way, one can cook a little longer and reduce, or add some boiled potatoes or similar.

On 06/11/2011 01:11pm, Phil wrote:

That chicken jalfrezi recipe has somehow become our Friday night special: it never fails. Yes, a little water at a time, if need be, but it's not supposed to be a sauce.

Phil

On 06/11/2011 04:11pm, Mamta wrote:

Thank you Paul

On 06/11/2011 07:11pm, Paul_G wrote:

Thanks all! I'm going to try again at the weekend.

Apologies Mamta, I spelt your name wrong!

On 06/11/2011 07:11pm, Mamta wrote:

No need Paul, I am used to that spelling too LOL!

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