Chicken Jalfrezi Recipe
Chicken Jalfrezi is a vibrant and flavorful Indian-inspired curry made with tender chicken breast marinated in aromatic spices, cooked with fresh bell peppers, chilies, tomatoes, and a medley of spices. This quick and easy recipe is perfect for a delicious homemade dinner and can be served with pilau or plain boiled rice. It’s a wholesome, gluten-free dish full of bold flavors with a nice spicy kick.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Chicken Marinade
- 3 chicken breasts (about 500g/1.1lbs), chopped into bite-sized chunks
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp garam masala
Sauce
- 1 tbsp sunflower oil
- 2 tbsp unsalted butter
- 1 large onion, peeled and sliced
- 1 red chilli, sliced
- 1 green chilli, sliced
- 2 cloves garlic, peeled and minced
- 2 tsp minced ginger
- 1 tsp garam masala
- 2 tsp turmeric
- 1 ½ tsp salt
- 2 tsp cumin
- 2 tsp ground coriander
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 400 g (14 oz) tin chopped tomatoes
- 240 ml (1 cup) chicken stock (gluten-free if required)
- 1 tbsp tomato puree (paste for US)
To Serve
- Pilau rice or boiled rice
- Fresh coriander
- Chilli flakes
- Sliced red onion
Instructions
- Marinate the Chicken: Coat the chopped chicken breasts with cumin, coriander, turmeric, and garam masala. Cover and leave to marinate in the fridge for 10 minutes to allow the spices to infuse the chicken.
- Seal the Chicken: Heat the sunflower oil and butter in a large frying pan over high heat. Add the marinated chicken and cook for 4-5 minutes, stirring occasionally until the chicken pieces are sealed and lightly browned.
- Cook the Onion: Add the sliced onion to the pan, reduce the heat to low-medium, and cook for 5 minutes while stirring frequently until the onions soften and become translucent.
- Add Chilies, Garlic, and Ginger: Stir in the sliced red and green chilies, minced garlic, and minced ginger. Cook for an additional 2 minutes to release their flavors.
- Add Spices: Add garam masala, turmeric, salt, cumin, and ground coriander to the pan. Stir well so that the spices coat the onions and cook for another 2 minutes to toast the spices and deepen the flavors.
- Add Peppers and Tomatoes: Add the sliced red and green bell peppers, chopped tomatoes from the tin, chicken stock, and tomato puree to the pan. Mix everything well.
- Simmer the Curry: Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally until the sauce thickens.
- Finish and Serve: Stir in fresh coriander to the cooked curry. Serve hot with pilau or boiled rice, garnished with extra coriander, chili flakes, and sliced red onion as desired.
Notes
- For a curry base gravy method, check the notes section of the Curry Base Gravy recipe to convert this dish using a make-ahead curry base.
- This recipe is naturally gluten-free, but always verify the brands of stocks and pastes used to ensure they comply.
- To make it vegetarian, substitute chicken with marinated cubes of courgette and mushrooms and use vegetable stock instead of chicken stock.
- You can prepare this dish ahead of time; cool it, cover, and refrigerate for up to two days. Reheat gently in a pan over medium heat until hot.
- For freezing, place cooled curry in freezer-proof containers with lids, freeze, and defrost overnight in the fridge before reheating in a pan.
- To make in a slow cooker: after bringing curry to a boil in step 7, transfer to a slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
- To swap chicken for lamb, add an extra 400g (14 oz) tin of chopped tomatoes, simmer for about 2 hours to tenderize, adding water or stock as needed to prevent drying out.
Find it online: https://cookingwithsarah.com/chicken-jalfrezi-recipe/
