How To Make Chicken Jalfrezi
No need to order out! This chicken jalfrezi recipe amps up Indian nights with a flavorful and spicy serving of curried chicken breast.
Ingredients
For Sauce:
- ½ large onion, roughly chopped
- 2 cloves garlic, chopped
- 1 green chilli, finely chopped
- vegetable oil, for frying
- 400 g plum tomatoes
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp turmeric
For Meat and Veggies:
- 3 chicken breasts, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ large onion, sliced
- 1 red pepper, chopped
- 2 red chillies, finely chopped, optional
- 2 tsp garam masala
- coriander leaves, handful of fresh, chopped
- basmati rice, cooked, or naan bread
Instructions
Sauce:
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To make the sauce, fry onion, garlic, and green chili in a large pan with a little vegetable oil, for around 5 minutes until browned.
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Add 300-millimeter of water to the onion mixture and simmer for around 20 minutes.
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Meanwhile, put plum tomatoes in a food processor and give it a good whizz.
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Heat another large pan and gently fry coriander, cumin, and turmeric in a splash of oil for about 1 minute. Add the tomatoes to this pan and simmer for around 10 minutes.
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Next, whizz the onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes.
Meat and Veggies:
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Take diced chicken breasts and coat in cumin, coriander, and turmeric then leave it to marinate in the fridge while making the sauce.
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Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining onion, red pepper, and red chilies. Stir until the onions and pepper soften.
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Add the prepared sauce to the cooked chicken and simmer for around 10 to 20 minutes, adding a splash of water if it gets too thick.
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Just before dishing it up, stir in garam masala and chopped coriander leaves. Serve with basmati rice or naan bread. Enjoy!
Nutrition
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