Chicken Jalfrezi
User Reviews
4.6
153 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
370 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Chicken Jalfrezi
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This Chicken Jalfrezi recipe is inspired from an Indian restaurant we used to get takeout from. It's a favorite at our house and it pairs well with rice and either Naan or Roti. Chicken and veggies in a spicy tomato curry, really quick to make and perfect for a quick weeknight dinner!
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Ingredients
Chicken
- 2 tablespoons vegetable oil
- 1½ pounds chicken breasts boneless, skinless, cut into 1 inch cubes
- ½ teaspoon Turmeric ground
- 1 teaspoon chili powder
- ¼ teaspoon salt or to taste
Vegetables
- 2 tablespoons vegetable oil
- 1 large onion cut in ¼ inch slices
- 6 cloves garlic sliced
- 1 inch ginger piece julienned
- 1 medium green bell pepper cut into 1 inch cubes
- 1 medium red bell pepper cut into 1 inch cubes
- ⅓ cup tomato sauce or tomato passata
- 1 teaspoon smoked paprika
- 1½ teaspoon Coriander ground
- 1 teaspoon cumin
- ¼ teaspoon garam masala
- ¼ teaspoon salt
Chicken Jalfrezi
- 2 green chillies sliced, or 1 small jalapeño
- ½ cup water
- 2 tablespoons fresh cilantro roughly chopped
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Instructions
- Cook the chicken: In a large skillet add the 2 tablespoons of vegetable oil and heat over medium heat. Add the chicken and cook for 2 minutes until no longer pink. Sprinkle the turmeric, chili powder and the ¼ teaspoon of salt over the chicken. Stir everything together and cook for another 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- Cook the veggies: In the same skillet add the remaining 2 tablespoons of vegetable oil. Add the sliced onion and cook for 5 minutes over medium heat until the onion is translucent but not burnt. Add in the sliced garlic and ginger, red and green bell peppers and cook for another 4 minutes then stir in the tomato sauce. Continue cooking for another 2 minutes over low heat while stirring.
- Add the spices: Add the smoked paprika, coriander, cumin, garam masala and salt to the skillet. Stir well and cook for another minute. Add the chicken back to the skillet, the sliced green chillies and cook for 2 more minutes over medium heat.
- Simmer and finish: Add the water to the skillet, stir well, cover and simmer for 10 minutes. Stir in about half the cilantro then garnish with the rest and serve over rice.
Equipments used:
Notes
- My best tip is to get all your ingredients prepped first, this always makes cooking any dish a breeze, regardless of how long the ingredient list may be.
- If you can't handle spicy food, feel free to leave out the green chillies, though jalfrezi is supposed to be a tangy and spicy curry.
- I only added half a cup of water but if you want your curry saucier, add up to one cup of water.
- Make this vegan by replacing the chicken with firm tofu instead.
- Transfer any leftover chicken Jalfrezi to an airtight container and store in the fridge for 3-4 days.
- This chicken Jalfrezi will last 4-6 months frozen. Let the chicken completely cool down to room temperature before transferring to an airtight container and freezing.
- To reheat in the microwave, giving it a stir every 30 seconds or so. You can also reheat on the stovetop. Add the chicken Jalfrezi to a skillet or saucepan over medium heat. Cook, stirring often, until completely heated through.
Nutrition Information
Show Details
Serving
1serving
Calories
370kcal
(19%)
Carbohydrates
12g
(4%)
Protein
38g
(76%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
685mg
(29%)
Potassium
931mg
(27%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1599IU
(32%)
Vitamin C
73mg
(81%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 370kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 685mg | 29% |
| Potassium | 931mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1599IU | 32% |
| Vitamin C | 73mg | 81% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
153 reviews
Excellent
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