Chicken jalfrezi is a delicious and flavour packed curry with juicy and tender pieces of chicken and bell peppers coated in a delicious onion and tomato masala gravy. This replica of the Indian restaurant favourite curry is buzzing big and bold flavours.
Add the finely diced onions and cook the onions on medium heat for 4-5 minutes until softened, ensuring that you stir every few minutes, so the onions do not burn.
When the onions are lightly browned add the tomatoes and cook for a further 3-4 minutes until softened
Add the salt, chilli powder, turmeric powder, ginger paste, and garlic paste then cook the spices for 2-3 minutes.
Add a tbsp of water and cook for 3-4 minutes.
Add the chicken and mix into the masala before cooking for 8-10 minutes until the chicken is partially cooked.
Wash and cut the bell peppers into bite-size chunks then add to the pan and cook for a further 8-10 minutes until the bell peppers soften and the chicken has cooked through.
Add the finely chopped fresh coriander, sliced ginger, ground cumin and the finely green chillies then cook for 1-2 minutes until the oil has risen to the top and formed a thin layer on top
Serve with boiled rice or naan bread then enjoy!
Video
Notes
Nutritional facts:The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.