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- 1
Sear the chicken
Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Add the chicken breast, cut into 1-inch cubes, and cook about 2 minutes until no longer pink. Sprinkle over the turmeric, chili powder, and half the salt, stir to coat, and cook another 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- 2
Build the vegetable base
In the same skillet, add the remaining 2 tablespoons oil. Add the sliced onion and cook 5 minutes over medium heat until translucent but not browned. Stir in the sliced garlic, julienned ginger, and the red and green bell peppers cut into 1-inch cubes; cook 4 minutes. Stir in the tomato sauce and cook 2 more minutes over low heat. Jalfrezi is a dry-ish, stir-fried curry, so you want the peppers still a little crisp.
- 3
Bloom the spices
Add the smoked paprika, ground coriander, cumin, and garam masala along with the rest of the salt. Stir well and cook for a minute to wake up the spices. Return the chicken to the skillet, add the sliced green chilies, and cook 2 more minutes over medium heat.
- 4
Simmer and finish
Pour in the water, stir, cover, and simmer 10 minutes. Stir in about half the chopped cilantro, garnish with the rest, and serve over rice.
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Chicken Jalfrezi
Created by: SpiceRouteCooks
Ingredients
- 4 tbsp vegetable oil
- 1 1/2 lb chicken breast
- 1/2 tsp ground turmeric
- 1 tsp chili powder
- 1/2 tsp salt
- 1 onion
- 6 garlic
- 1 ginger
- 1 green bell pepper
- 1 red bell pepper
- 1/3 cup tomato sauce
- 1 tsp smoked paprika
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp garam masala
- 2 green chilies
- 1/2 cup water
- 2 tbsp cilantro
Instructions
- Sear the chickenHeat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Add the chicken breast, cut into 1-inch cubes, and cook about 2 minutes until no longer pink. Sprinkle over the turmeric, chili powder, and half the salt, stir to coat, and cook another 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- Build the vegetable baseIn the same skillet, add the remaining 2 tablespoons oil. Add the sliced onion and cook 5 minutes over medium heat until translucent but not browned. Stir in the sliced garlic, julienned ginger, and the red and green bell peppers cut into 1-inch cubes; cook 4 minutes. Stir in the tomato sauce and cook 2 more minutes over low heat. Jalfrezi is a dry-ish, stir-fried curry, so you want the peppers still a little crisp.
- Bloom the spicesAdd the smoked paprika, ground coriander, cumin, and garam masala along with the rest of the salt. Stir well and cook for a minute to wake up the spices. Return the chicken to the skillet, add the sliced green chilies, and cook 2 more minutes over medium heat.
- Simmer and finishPour in the water, stir, cover, and simmer 10 minutes. Stir in about half the chopped cilantro, garnish with the rest, and serve over rice.