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Old 07-24-2012, 12:53 PM   #31
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Steve,

I am pleased to hear the good news.

Kind Regards.
Margi.
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Old 07-24-2012, 12:53 PM   #32
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I shall post a Photo of the dish that we had following the recipe tomorrow or Thursday.

Best regards.
Margaux.
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Old 07-24-2012, 01:04 PM   #33
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Originally Posted by Bolas De Fraile View Post
This is a good version H and the chef gives a good reason why its called
ahh,so it's called jalfrezi because of the peppers!! that chef is brilliant....funny guy too.his language is nearly as bad as ours in the kitchen eh?
shame about the raj tho'.....ooops butter fingers!!
see you early friday am,love to madge
H
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Old 07-24-2012, 02:43 PM   #34
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Wouldn't surprise me a bit, Harry. People sometimes forget that so many ingredients now considered integral to European and Asian cultures originally came from this continent. Mayans had been cooking with tomatoes, chilis, chocolate, corn, and beans for a thousand years before the first European explorers set foot here.

Unless you're in a state that borders it, Most Mexican restaurant food in the US tends to be limited to street food like tacos, enchiladas, tamales, and burritos. But as you found out, there's much more out there.

You've reminded me that I have a couple of Mexican cookbooks that I haven't dug into for awhile.
well get diggin' then!!
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Old 07-29-2012, 10:58 AM   #35
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Photo of Recipe

Margaux´s Photo
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Old 08-04-2012, 03:03 PM   #36
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Very nice
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Old 08-05-2012, 04:00 AM   #37
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That looks really nice Margi
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Old 08-05-2012, 04:01 AM   #38
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This is a good version H and the chef gives a good reason why its called
Cheers for the video Bolas
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chicken, chicken breast, curry, ethnic, recipe

Chicken: Jalfrezi, Jalfreji, Jalfresi :chef: Buon Giorno, Ladies & Gentlemen, For enthusiasts of curry and the piquant, this aromatic sensational dish is sure to please. Of course, it can be adjusted to your own palate and tolerance for piquantness. *** Photo to follow ... CHICKEN JALFREZI or jalfreji or jalfresi ... Regular olive oil 1 grated large onion 2 minced garlic cloves 750 grams of skinless chicken breasts and/or thighs 3 Teaspoons cúrcuma powder 1 tsp. red cayenne piquant flakes or powder 1 1/2 tsps. salt 500g of ripe red juicy tomatoes 30g clarified butter or 2 tblsps. olive oil 3 tsps. cumin powder 3 tsps. coriander powder 2 tblsps. freshly grated peeled ginger 30g fresh cilantro chopped finely salt and freshly ground rose, green & black peppercorns 1. heat 2 tblps.of oil in deep skillet and sauté the onion and then the garlic until tender. 2. add the chicken pieces of choice ( I only eat the breast meat ), cúrcuma, red cayenne chili pepper, and the salt. Stir and sauté 10 mins. until golden and then, turn over the chicken pieces and sauté until golden. 3. add the tomatoes ( coulis blended peeled and de-seeded ) and cover the skillet and simmer 20 to 25 minutes. 4. then remove lid & continue simmering 10 mins. more for sauce to thicken. 5. then add the clarified butter or oil, the cumin, the coriander, the ginger and the fresh cilantro minced and simmer 7 minutes 6. salt and pepper to taste 7. serve with Basmati Rice and Naan or crusty hot bread of choice +++ serve with Rosé Cava or dry Rosé wine of choice with a drizzle of lime ... Enjoy, Margaux Cintrano 3 stars 1 reviews
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