Recipe of the Week: Chicken Jalfarezi

Ramadan is the ninth month of the Islamic lunar calendar.  This month's sunrise-to-sunset fasting officially begins on the first night that the new crescent moon is visible.

When the sun sets, the table is filled with breads as well as hearty stews and soups.

This is a popular Pakastani dish that is quick and easy to make.

Enjoy!
Stacy

Chicken Jalfarezi

Ingredients:

4 tablespoons oil

1 large onion, chopped fine

3 garlic cloves, minced

1 tablespoon tomato paste

2 tomatoes, chooped

1 teaspoon white vinegar

2 tablespoons water

1 teaspoon ground tumeric

1/2 teaspoon ground cumin

1/2 teaspoon ground corriandar

1/2 teaspoon chili powder

1/2 teaspoon garam marsala

1 small red bell pepper, choped

1 pound chopped cooked chicken

salt and pepper to taste

fresh cilantro for garnish

Basmati rice

Directions:

Heat oil in a large skillet over medium heat and cook the onions and garlic until tender.  Mix in the tomato paste, tomatoes, vinegar and water.  Season with spices and continue to cook and stir until blended and heated through, about 10 minutes.

Mix the pepper and chicken into the skillet. Reduce heat and simmer 6-8 minutes, until chicken is heated through and bell pepper is tender.  Season with salt and pepper.

Serve with basmati rice and garnish with cilantro.