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![Indian chicken jalfrezi curry in a balti dish.](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTE2IiB2aWV3Qm94PSIwIDAgNTg1IDUxNiI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Indian chicken jalfrezi curry in a balti dish.](https://foodlovi.com/wp-content/uploads/2023/04/balti-chicken-585x516.jpg)
Ingredients
- 2 tablespoons vegetable oil
- 900g/2lb skinless chicken breast fillets, cubed
- 1 onion, sliced
- 225g/8oz green beans, cut into
- 5cm/2in lengths
- 350g/12oz tomatoes, chopped
- 15g/1โ2oz fresh basil, roughly torn salt and freshly ground black pepper
- For the sauce
- 4 tablespoons vegetable oil
- 2 large onions, chopped
- 3 garlic cloves, chopped
- 2 tablespoons finely chopped fresh root ginger
- 4 fresh green chillies, chopped
- 15 cloves seeds from 10 green cardamom pods
- 1 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground fenugreek
- 1 teaspoon mustard powder
- 400g/14oz tinned chopped plum tomatoes
- 600ml/1pt vegetable stock
- 2 tablespoons freshly squeezed lemon juice
- pared zest of 1 lemon