A classic chicken curry from Bengal, Chicken Jalfrezi is a stir-fried curry loaded with crunchy peppers and onions.
Delicious served with hot basmati rice and rotis for scooping :D
INGREDIENTS
4 tbsp vegetable oil
½ medium onion, cut into thick slices
1 cup cubed red pepper
1 cup cubed green pepper
1 lb chicken breast
1 tsp cumin seeds
½ medium onion, finely chopped
4 cloves garlic, thinly sliced
1 inch ginger, cut into small matchsticks
⅓ cup strained tomato sauce (passata)
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp kashmiri chili powder
Salt to taste
1/2 cup water
1 tsp garam masala
Fresh chopped coriander to garnish
Julienned ginger to garnish
METHOD
In a large frying pan add 1 tbsp of vegetable oil and heat on medium-high. Once hot, add sliced onion, red pepper, and green pepper. Saute until tender but still crisp (1-2 minutes). Transfer to a bowl.
Add 1 tbsp of oil to the frying pan and add chicken. Cook for 3-4 minutes, or until chicken is sealed on all sides. At this point this chicken doesn’t have to be cooked through. Transfer to a separate bowl.
Add remaining 2 tbsp of oil to frying pan and add finely chopped onion. Saute until slightly golden. Then add garlic, and ginger and saute for 20 seconds or until fragrant.
Pour in tomato sauce and season with turmeric, cumin, coriander, chili powder, and salt to taste. Cook until the tomatoes reduce down and dance across the pan.
Add chicken back to pan, and stir to coat. Pour in water, and cook for 15 minutes until sauce reduces and coats chicken.
Add back sauteed veggies, and stir to combine. Simmer for 1-2 minutes.
Remove from heat and garnish with julienned ginger, and chopped coriander. Enjoy!
Chicken Jalfrezi
Теги
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