Jalfrezi curry was created during the British Raj to use up cold cooked meat.
Place chicken pieces in a non-metallic bowl, juice lemon over top and sprinkle on salt. Rub well into the chicken. Cover and leave to marinate in the fridge for at least 20 mins.
In the slow cooker place the rest of the ingredients except the garam masala and add chicken, cook on low for 8 hours.
Before serving stir through garam masala.
Serve with basmati rice.
Can be garnished with chopped red and green peppers.
This is not the orginal recipe, this is my adaption for the slow cooker.
