Chicken Jalfrezi is a delightfully flavorful curry with tender, juicy chunks of chicken in a spicy tomato sauce studded with stir-fried peppers and onions. A mashup of Chinese techniques with Indian flavors, the stir-fry comes together in under thirty minutes, which makes it a perfect weeknight meal.
Cuisine Best, Indian
Keyword curry, quick, weeknight
Main Ingredient Poultry
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
330gramsboneless chicken thighs(cut into bite-size pieces)
14gramsfresh ginger(peeled and grated)
14gramsgarlic(~2 medium cloves, grated)
80gramsonion(~1/2 medium , sliced into squares)
100gramsgreen bell pepper(~1 small pepper, seeded & sliced into squares)
100gramsred bell pepper(~1 small pepper, seeded & sliced into squares squares)
Heat the oil in a frying pan over medium-high heat until hot and then add the chicken in a single layer, skin-side down. Let the chicken brown on one side before flipping and browning the other side. When the chicken has browned, transfer it to a bowl and set aside.
Add the star anise, cumin seeds, nigella seeds and cloves to the pan and fry the spices until they start to pop. Be careful not to burn the spices.
Working quickly, add the ginger and garlic and stir-fry until fragrant and they start to caramelize.
Add the onions, peppers and tomatoes and stir-fry until most of the liquid from the tomatoes has evaporated.
Add the tomato puree, garam masala, sugar, salt, and spice it up with cayenne pepper to taste.
Return the chicken to the pan and simmer until the sauce has thickened and the chicken has cooked through.
Garnish with cilantro and serve with rice or naan.