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Chicken Jalfrezi
Indian

Chicken Jalfrezi

Drier and sharper than a curry — peppers and onion kept with some bite, chicken seared hard, sauce that clings rather than pools.

Total
35 min
Prep
10 min
Cook
25 min
Serves
4
  • healthy
  • quick

Ingredients

For 4 servings

  • chicken breast20 oz
  • basmati rice2 cup
  • bell pepper3 piece
  • yellow onion2 piece
  • tomato2 piece
  • tomato paste4 tbsp
  • garlic8 clove
  • fresh ginger4 tsp
  • ground cumin4 tsp
  • ground coriander4 tsp
  • ground turmeric2 tsp
  • chili powder2 tsp
  • olive oil4 tbsp
  • fresh cilantro8 sprig
  • salt2 tsp

You'll need

pot · skillet

Method

  1. Cook basmati according to package directions.

    15 min · boil

  2. Sear diced chicken in oil over high heat until browned. Lift out.

    7 min · fry

  3. Fry onion and pepper hard so they colour but keep their crunch.

    5 min · saute

  4. Add garlic, ginger and all the spices. Fry until fragrant.

    2 min · saute

  5. Stir in tomato paste and chopped tomato, cook until it thickens.

    5 min · simmer

  6. Return the chicken and toss until everything is coated and glossy.

    3 min · saute

  7. Finish with cilantro and serve over the rice.

    1 min · rest

Serving suggestion

Keep the peppers just short of soft — jalfrezi should have texture.

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