Easy Chicken Jalfrezi
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
324 kcal
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Course
Main Course
Easy Chicken Jalfrezi
Description
The recipe starts by gently cooking sliced onions with garlic, ginger, and a blend of ground spices including cumin, coriander, garam masala, and optionally turmeric. Chili flakes provide adjustable heat, making the dish suitable for different spice preferences.
Chicken pieces are added and coated with the fragrant spiced onion mixture, followed by red and green bell peppers and canned chopped tomatoes. The curry simmers uncovered to reduce the sauce and fully cook the chicken, delivering a slightly thickened, richly flavored dish with tender chunks of meat and softened peppers.
This chicken jalfrezi pairs naturally with plain boiled rice, pilau rice, or cauliflower rice, and naan breads for a balanced meal. Fresh chopped coriander stirred in at the end adds an herbal freshness and garnish.
Ingredients
- 2 tablespoons olive oil or rapeseed oil
- 2 onion sliced
- 3 garlic grated or crushed, cloves
- 3 cm ginger grated
- 1 teaspoon chili flakes or to taste, or use fresh chillies, if you prefer
- 2 teaspoons cumin seeds ground
- 2 teaspoons coriander seeds ground
- 3 teaspoons garam masala
- 2 teaspoons Turmeric optional
- 600 g chicken breast diced, skinless, or thigh
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 400 g canned chopped tomatoes
- salt to taste
- black pepper to taste
- 2 tablespoons Coriander cilantro), chopped finely, plus extra for garnish, fresh
- pilau rice cauliflower rice, plain rice and / or naan breads to serve
- pickles optional, to serve
- chutneys optional, to serve
Instructions
- Put the oil into a deep, wide saucepan or sauté pan. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
- Add the garlic, ginger, chilli, cumin, coriander, garam masala and turmeric. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.
- Next add in the chicken. Stir well to coat the meat in the onions and spices and then add the sliced peppers, chopped tomatoes, salt and pepper.
- Bring the curry to the boil and then turn down the heat to medium-low and cook for 15 minutes with the lid off, or until the chicken has cooked through and the sauce has reduced to your liking. Stir occasionally.
- Stir in the chopped fresh coriander (cilantro) and remove from the heat.
- Serve with plain boiled rice, pilau rice or cauliflower rice and/or naan breads. Garnish with more chopped coriander (cilantro)
Notes
- The recipe uses a moderate amount of chili flakes for family-friendly heat; adjust upwards for a spicier jalfrezi.
- Fresh coriander added at the end brightens the flavors and can be used as garnish.
- Nutritional values are approximate and meant as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 321mg | 13% |
| Potassium | 1117mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 78.1mg | 87% |
| Calcium | 78mg | 8% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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