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RECIPE: Chicken Jalmitah

Hi Everyone,

Just wanted to share this quick recipe I tried with great results.

I have been trying to recreate an old favourite first discovered on my travels, known simply as ‘Jalmitah’, which is thick, sweet and hot, packed with spicy goodness.

Most ingredients were in my pantry anyway but I wanted to use a base paste and went for the Ferns Korma Paste.

Really easy with great results. Enjoy!

Chicken Jalmitah

Serves approx 2

You Will Need:

1 medium onion

2 tbsp vegetable oil

1large chicken breast [cubed]

Ferns Korma Paste

1 stick cinnamon bark [2 inch approx]

1 Indian bay leaf

Aroy D Coconut Milk

Jeenys Palm Sugar

jalmitah 1 jalmitah 2 jalmitah 3 jalmitah4

  • Peel and slice the onion.
  • On a slow/medium heat, warm pan and add vegetable oil, then stir in sliced onions.
  • Add indian bay leaf and dalchini – Stir and break up onions cooking till lightly brown and soft.
  • Add cubed chicken breast and cook, stirring to brown evenly.
  • Now add 3 tbsp Ferns Korma Paste and stir in well, stir and cook for a few mins.
  • Add approx 150ml coconut milk and stir well, then increase to medium/high heat. Cook for a few mins and then stir in palm sugar.
  • Continue to cook and once boiling reduce heat, do not cover and continue to cook maintaining simmer level.
  • Stir on intervals and you will see the sauce thicken [approx 15mins]
  • Once cooked through and sauce thickened, you are ready to serve.
  • Serve hot with basmati rice & naan or chapati.

Tips: I like it quite hot, but to make it milder you can use less paste maybe 2 tbsp. Prepare and soften the palm sugar beforehand [i.e needs to be softened in microwave first as per instructions.]

regards

Chef @ the asian cookshop

www.theasiancookshop.co.uk

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