Chicken Jalfrezi
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
507 kcal
-
Course
Main Course
-
Cuisine
Indian
Chicken Jalfrezi
Report
This Authentic Chicken Jalfrezi is a delicious and easy Indian curry that is big and bold on flavor. Learn how to make restaurant style Jalfrezi with the signature smoky bell peppers, onions, juicy chicken and the wonderful mixture of authentic, but easy to find spices. Unlike many curries, this recipe can be on the table in under an hour and will be your new favorite takeout 'fakeout' at home.
Share:
Ingredients
For the Jalfrezi paste
- 4 garlic cloves
- 4 inch fresh ginger root piece
- 4 green chili
- cilantro Reserve the leaves for later, stalks and white roots from a bunch
- 1 teaspoon mustard seeds brown variety
- 2 tablespoon vegetable oil
- 2 tablespoon tomato puree
- 2 teaspoon cumin ground
- 1 teaspoon fenugreek ground
- 1 teaspoon ground coriander
- 1 teaspoon Turmeric
- ½ teaspoon salt sea salt
For the Curry
- 2 green bell pepper green capsicum
- 1 onion
- 1 tablespoon vegetable oil
- 2.2 lb chicken thigh boneless
- 1 tablespoon butter
- 10 tomato fresh ripe
- 250 ml water
- 2 tablespoon lemon juice
- salt
- 2 tablespoon natural yoghurt (optional)
- Coriander leaves reserved
Instructions
For the Jalfrezi paste.
- Peel the garlic and ginger. Chop the heads off the green chillies.
- Add them to a mini food processor along with the mustard seeds, coriander stalks and root, vegetable oil and tomato paste.
- Whizz the mixture until it is smooth.
- Add the dry spices and whizz again until you have a thick paste. (The paste will keep in the fridge for 4-5 days. Just ensure it is in an airtight container and cover the top with some oil)
Curry Prep
- Cut the bell pepper in half and remove teh seeds then cut to bite sized chunks
- Peel and roughly chop the onion.
- Chop the chicken into small bite sized pieces.
- Core and then finely chop the tomatoes and set to one side.
To cook the curry
- Add the oil to a large wok (or high sided skillet)
- Fry the bell pepper over a high heat until the flesh is blistered, then add in the chopped onions and cook for 2-3 minutes stirring constantly.
- Add the butter and once it starts to sizzle add the chicken and cook for 5 minutes until the chicken starts to colour.
- Tip the jalfrezi paste into the pan, stir well to coat all the chicken.
- Add the water and lemon juice, then turn the heat down and cook gently for 20 minutes. Stir frequently and add more water if the sauce starts to stick.
- Add the tomatoes to the pan, bring everything back to the boil, then place the curry on the lowest heat and cook for 20-25 minutes. Stir the curry every few minutes and add extra water if it is starting to stick or dry out too quickly.
- Check the seasoning and serve with a swirl of yoghurt and some fresh cilantro.
Nutrition Information
Show Details
Calories
507kcal
(25%)
Carbohydrates
14g
(5%)
Protein
30g
(60%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Cholesterol
169mg
(56%)
Sodium
358mg
(15%)
Potassium
861mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1520IU
(30%)
Vitamin C
94.5mg
(105%)
Calcium
54mg
(5%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 169mg | 56% |
| Sodium | 358mg | 15% |
| Potassium | 861mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1520IU | 30% |
| Vitamin C | 94.5mg | 105% |
| Calcium | 54mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
Other Recipes
You'll Also Love
