Not too crazy Chicken Jalfrezi

An easy to make super tasty Chicken Jalfrezi, with a quick intro from the MCC Sensi himself:

A huddle of shadowy, hooded figures; faces lit by an eerie, blueish light. A church bell striking 12 midnight. The letting of blood in a re-enactment of some sinister, otherworldly ritual, as old as the earth on which these disciples stood. And so it came to pass, a resurrection. In other (real) words, a couple of texts were exchanged, a phone call made, and after a…. what is it the Americans say? A ‘hiatus’ of a couple of years, some shit, I don’t know, the founding members of the M.C.C. assembled.

Chicken Jalfrezi prepared, wisdom imparted, anecdotes exchanged, funk and sounds, as though made by machines, played… and the meaning of chode revealed. Yes, the 5 excellences were in check… or, truth be told, 4 blokes and a kitchen.


  • 8 large tomatoes
  • 6 Chicken breasts
  • 4 large peppers
  • 6 large cloves of garlic
  • 1 packet of birdseye chillies
  • 8 small white onions
  • 2 tsp cumin
  • 1.5 tsp garam masala
  • 2 tsp tumeric
  • 1 tsp chilli powder
  • 3 tbl tomato puree
  • 2 thumbs fresh ginger
  • A punch of salt
  • Two large cups of basmati rice

This is a great one to get over the extreme january self loathing and still treat yourself a bit. The freshness of the tomato is key and gives this take on Jalfrezi a light but hearty feel. You won’t go hungry! Good to serve 4/5 people.

Grab a really sharp knife and crack on with some chopping:
Chop up the onions, nice and big. Slice them in to quarters than then pull them apart.

  • Chop up the peppers, again, nice and big.
  • Now do the same with the fresh toms, chop them up nice and bit.

End result should look like this:

Tomatoes, peppers and onions


Note. To avoid lower back pain whilst chopping you should assume a wing chun stance

Now, take care of the garlic, ginger, chilli.

  • Peel the garlic and chop it up finely (but not too finely).
  • Chop the ginger as finely as you can get it with a knife.
  • Chop the chilli, this is up to personal taste, the bigger you leave it the more likely you’ll get an intense kick. We left some whole, because, we’re proper men.

Chop up your chicken breast, you could probably use thigh but we like breast and time is of the essence.

  • Make sure you leave the chicken chunky, one normal super market chicken breast should give you 5 or 6 chunks.

Measure out your cumin, tara masala, turmeric and about half a punch of salt. Mix up with the ginger and garlic.

From this (don’t put the chilli in at this stage, we just had it on the same plate):

Cumin, chilli, garlic, onion

To this:

Mix your spices

Now, with your slightly chunky, spicy mix, get physical with your chicken and mix it all up:

Mix up the chicken

You are now ready to get going with putting the veg on, of course, if you have a lacky you could do two things at once.

The important thing with this dish is to do the verge and chicken separate, it keeps the chicken succulent and stops the verge losing all their moisture.

  • Stick some vegetable oil and an inch of butter in to a pan.
  • Add your onions, peppers and tomatoes.
  • Brown the onions a bit and wait for some of the juices from the tomatoes to come out.
  • Add some salt.

Sizzle and stir

You can add a lid to the pan to help things along a bit.

When you’re happy add the chilli powder, as much or as little as you fancy.

Taste, and adjust seasoning as you see fit.

When that’s all done, the tomatoes should have lost a lot of their juice but still be a little meaty. Take the veg and transfer it to a holding bowl.

Now, to the chicken…

Add another inch of butter to the pan and a second of oil.

Transfer your chicken to the pan.


Don’t by shy, the pan is your friend. Move the chicken around and toss it to ensure it’s evenly browned.

When you’re happy the chicken is evenly browned, add the tomato puree and make sure you get an even covering.


With the chicken done, add the veg back in to the mix.

Simmer the dish while you get the rice on, you can add a lid again if you like.


A few minutes before the rice is done warm some plates, and serve!

Coco Nutty Dahl AKA Fraggle’s Dodgy Notes

puy lentils

Sensi seems to have a knack of globalizing our collective palate. He well and truly spiced it up in an asian style with this fantastic creamy Dahl. We even made the unleavened bread (ie, without yeast) to go with it. You can see the recipe for chapati in an earlier post along with a green chili chutney. A veritable vegetarian feast that’s sure to bring on a sweat.



  • 6 chunky garlic cloves
  • 1 thumb of ginger
  • 1 green chili
  • 1 medium onion
  • 2-3 seconds olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground corriander
  • 1 tablespoon curry powder
  • 1 tablespoon mild chili powder
  • 500g Puy lentils (about 3 D-cups)
  • 1 can coconut milk

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Chapati, Chiapatta, Chiapata

Ok, I admit it, I don’t know how to spell it. Suffice to say that I will stand corrected by the hoards (!) of readers appalled at my ignorance. Anyway we made chapata bread to go with the Dahl we made last week. It was an un-necessary detail that actually rounded the meal off beautifully.

Chap Pan


  • 1 D-cup of Whole meal flour
  • 1 D-cup of chick pea flour
  • Olive Oil
  • Salt
  • 1/2 a mug of warm water
  • butter

“D-cup” are your standard fair bra sizes, but before you grab your better halfs bra from the wardrobe, you may want to put your hands together to form a bowl and fill that up instead.

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“Rugged” Chicken Korma

I made this 3 times last week, and all in the name of teaching men to cook. Oh, the selflessness of it all.(Yeah, alright w**nker…Ed)


Anyroad, it’s proper tasty…For 4/5 peepers you need: 1kg diced chicken, 4 onions, 8 cloves of garlic(good 4 u), 2 thumbsized pieces ginger, 1 green chilli, 1 tin coconut milk, 3 tblsp plain yoghurt, 3 punches(handfuls)dessicated coconut, 10 cardamon pods, 4 cloves, 2 bayleaves, 2 tsp ground coriander, 3 tsp turmeric, 3 tsp cumin, 1 tsp curry powder, pinch of cinnamon. Now check the method…

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Thai Green Curry

This is the result of our first night a few weeks ago, if I get this right after 2 weeks, I’ll be chuffed. Forgive me MCC Sensi.

Anyway this is the first thing that I’ve ever properly cooked and the first night of the Mens Cookery Club, so with the help of MCC Sensi and commy chef Liam we made a gaming wicked Thai Green Curry.

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