Description
This chicken jalfrezi curry is beyond delicious. It's a rich and spicy chicken curry that's best served sizzling hot.
Ingredients
Units
Scale
- 600g (1 1/2lb) chicken breasts, chopped
- 20ml (4 tsp) ground cumin
- 20ml (4 tsp) ground coriander
- 20ml (4 tsp) ground turmeric
- 15ml (1 tbsp) ghee or oil
- 1 large onion, peeled and sliced
- 3 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger root, peeled and grated
- 1 green chilli, washed and finely sliced
- 2 red peppers, washed and sliced
- 400g (1 can) chopped tomatoes
- 10ml (2 tsp) garam masala
Instructions
- In a large bowl, coat the chicken pieces with cumin, coriander and turmeric. Leave in the fridge to marinate while you’re busy preparing the other ingredients and gravy.
- In a large frying pan, gently cook the onions in the oil for 5 minutes or until softened.
- Turn up the heat and add the garlic, ginger, chilli and red peppers. Continue to stir fry for 2 minutes.
- Add chicken to the mix and fry until all areas of the chicken are sealed.
- Pour in the tomatoes, stir and let the chicken curry reach a slow simmering point.
- Cover with a lid and continue to cook for 20 minutes. Check in on the curry every once in a while to ensure that the gravy doesn’t dry up. If it does, add a splash of water to loosen it up again and continue to cook.
- At the end of cooking time, stir in garam masala and season to taste.
- Serve with your favourite Indian accompaniments. Enjoy!
Notes
- If you’re like me, and don’t like tomato chunks, blitz the canned tomato in a food processor until smooth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Curry
- Method: Pan Fry
- Cuisine: Indian
Keywords: chicken jalfrezi, jalfrezi recipe, indian chicken curry, jalfrezi sauce