Chicken Jalfrezi
Chicken Jalfrezi is a classic, vibrant dish featuring tender chicken pieces simmered in a bold, spiced tomato sauce. Enhanced by fresh bell peppers and onions, each bite offers a delightful mix of textures and flavors, perfect served over steamed rice or with warm naan. This dish is ideal for anyone craving a flavorful, aromatic meal!
Servings 4
Ingredients
- 1 ½ pounds 650gr chicken breasts boneless and skinless, diced into 1 inch pieces
- 1 yellow onion sliced
- 1 red bell pepper diced into bite size pieces
- 1 green bell pepper diced into bite size pieces
- 3 cloves garlic minced
- 2 chilis opt jalapenos, deseeded and minced
- 1 cup 240 ml water
- 1 14- ounce can 400gr diced tomatoes
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp chili powder
- 1 ½ tsp ground coriander
- 1 tsp garam masala
- 2 tsp fresh ginger root minced or grated
- 1 tsp granulated sugar optional
- 1 tsp salt
- 1 tbsp tomato paste
- 2 tbsp vegetable oil divided
Instructions
- In a small bowl, mix together the cumin, turmeric, chili powder, coriander, and garam masala. Set the spice blend aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken, sprinkle with half of the spice mixture and a pinch of salt, and cook, stirring occasionally, for 7-8 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Transfer the chicken to a plate and keep it warm.
- In the same skillet, add the remaining oil along with the onion and bell peppers. Sauté for about 2 minutes, stirring occasionally. Then, add the garlic, ginger, and chili, and cook for another 2 minutes until fragrant.
- Deglaze the pan with a splash of water, then add the diced tomatoes, a pinch of sugar if desired, tomato paste, and the remaining spice mixture.
- Stir the sauce and let it simmer for 3-4 minutes. Add the chicken back to the skillet, stirring to warm it through. If the sauce starts to dry out, add a splash of water and cook for 1 more minute.
- Serve the dish over basmati or turmeric rice with a side of fresh naan bread. Garnish with fresh cilantro leaves for a burst of color and flavor.