Chicken jalfrezi
Spicy Indian curry
Chicken jalfrezi is a classic from the Indian cuisine with roots in the Bengal region.
The word “jalfrezi” loosely translates to “spicy” or “fried with spices,” which gives you a good idea of what to expect: a fragrant, warming curry packed with flavor. You may know the dish from popular ready-made meal kits, but trust us, the homemade version is a completely different story. No artificial powders or additives, just fresh ingredients and spices that fill your kitchen with the most aromatic scents.
A colorful pan full of flavor
This Indian curry is not only about taste, but also about color and texture. Think crisp bell peppers (both red and green), pieces of onion that still keep a bit of bite, and chunks of chicken that stay tender thanks to a quick sear. The curry gets its base from tomatoes, where everything gently simmers together. Add grated ginger, jalapeño and red chili pepper, and you end up with a sauce that has some heat without setting your mouth on fire, unless that is exactly what you are after.
Spices make the difference
What makes chicken jalfrezi so distinctive is the use of a few essential spices for the marinade and the sauce. Turmeric adds both flavor and its signature yellow color, ground coriander brings freshness, and of course there is the familiar taste of cumin. The result is a sauce that is rich, fragrant, and well balanced. The nice thing is that you can easily adjust it to your taste. Use fewer chilies if you prefer it milder, or add an extra pinch of cayenne if you enjoy more heat.
Extra vegetables? Go for it!
While bell peppers and onions traditionally belong in jalfrezi, there is no reason to stop there. Feel free to add green beans for extra crunch, or toss in some broccoli, zucchini, or carrots. Or whatever you happen to have in the fridge. It makes the dish even more satisfying without taking anything away from the flavor. Even leftover (roasted) cauliflower works well here. The tomato sauce is very versatile and can handle quite a bit.
Serving suggestions
Chicken jalfrezi is best served with white rice or basmati rice, or with warm naan bread to scoop up the sauce. Finish the dish with fresh cilantro and a wedge of lime for a little brightness. That squeeze of lime really lifts the flavors. Serve it straight from the skillet or transfer it to a nice serving bowl and bring it to the table with some yogurt or raita on the side. Perfect for a weeknight meal that feels just a little more special.
Chicken jalfrezi
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Chicken jalfrezi is a spicy Indian chicken curry with bell peppers and onions in a rich tomato sauce. An easy and flavorful weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic
- 2 shallots
- 1 jalapeño
- 1 red chili pepper
- 1 green bell pepper
- 1 red bell pepper
- 1 lime
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 3 teaspoons turmeric
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 inch fresh ginger
- Fresh cilantro
- Basmati rice
- Naan bread, optional
- Vegetable oil
Instructions
- Make a marinade with 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon garam masala, 2 teaspoons paprika, a pinch of cayenne pepper, and the juice of 1/2 lime. Add 1 lb sliced chicken breast and let it marinate for at least 10 minutes.
- Meanwhile, cut the red and green bell pepper into chunks, finely chop the shallots, and mince the garlic. Slice the alapeño and/or red chili into strips or rings and grate about 1 inch fresh ginger.
- Heat a generous splash of vegetable oil in a skillet over medium-high heat and cook the marinated chicken for 4 to 5 minutes, until browned on all sides. The chicken does not need to be fully cooked yet.
- Lower the heat slightly, add the chopped shallots, and cook, stirring, for 3 to 5 minutes.
- Add the red and green chili, garlic, and fresh ginger and cook, stirring, for 1 to 2 minutes.
- Add 1 teaspoon garam masala, 2 teaspoons turmeric, 2 teaspoons ground cumin, 2 teaspoons ground coriander, and a generous pinch of salt. Cook, stirring, for 1 to 2 minutes.
- Add the chopped bell peppers along with the diced tomatoes. Mix well and let it simmer gently for 10 to 15 minutes, or until the sauce has thickened to your liking. Serve with rice and/or naan, fresh cilantro, and a lime wedge.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
