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
Units
Scale
- 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