Cheese fondue

 

Chicken Jalfrezi
  • 300 GRAM GRUYERE
  • 300 GRAM EMMENTAL CHEESE
  • 2 TBSP KIRSCH
  • 1 1/2 CUP WHITE WINE
  • 1 TBSP CORN STARCH
  • FRESH MILLED PEPPER
  • POTATOES, cooked
  • BREAD
    •
 
  • 600 GRAM CHICKEN BREAST, cubed
  • 1 ONION, chopped
  • 1 TIN TOMATOES, chopped
  • 2 GREEN CHILLIES, chopped
  • 2 CLOVES GARLIC, chopped
  • 1/2 TSP CUMIN POWDER
  • 1/2 TSP CORIANDER POWDER
  • 1/2 TSP TURMERIC POWDER
  • 1 TSP GARAM MASALA
  • HANDFUL GREEN CORIANDER, cut
    •

Bring the wine to the boil, turn down the heat and slowly dissolve the cheese. Stir well. After 10 minutes or so, add the the pepper and the kirsch. Dissolve the corn starch in a little water and stir this into the cheese fondue. Heat a few minutes while stirring. Put the cheese fondue on the table but keep it warm. Dip bread or potatoes in the cheese mixture.

See also recipes for Dutch cheese fondue and blue cheese fondue.

Dust the chicken with the cumin, coriander and turmeric and salt to taste and leave it for one hour. Heat a little oil and stir fry the chicken for 10 minutes. In the meantime, stir fry the onion and the garlic for 5 minutes, add the tomatoes and simmer for 5 minutes more. Finally, stir in the garam masala and the green coriander. Serve the chicken with the sauce.

Chicken Jalfrezi is a recipe from Pakistan. On the 23rd of March (1956), Pakistan became a republic; a good day for this chicken dish. Click on culinary calendar for more links between cooking and celebration.


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