Chicken Jalfrezi
In this aromatic and flavorful chicken curry recipe, tender chunks of marinated chicken are cooked in a rich, spiced tomato sauce infused with cumin, coriander, and turmeric. The sauce, made with onions, garlic, and green chillies, adds depth of flavor and warmth to each bite. Finished with a sprinkle of garam masala and fresh coriander leaves, this dish is perfect served with fluffy basmati rice or warm naan bread for a satisfying meal that will transport your taste buds to the heart of India.
— Constant Cookbook
Ingredients
- groundnut oil
- 1 large onion , halved, sliced
- 2-3 green chillies , sliced
- 3 garlic cloves , crushed
- 1 tbsp finely grated root ginger
- 6 chicken thigh fillets, cut into chunks
- 5 tomatoes , roughly chopped
- 1 green pepper , chopped into pieces
- a small bunch coriander , leaves picked off
- a small pot natural yogurt (optional)
- naan bread or steamed rice to serve
- 1 tsp turmeric
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 cinnamon stick
- 5 cloves , ground
Instructions
- Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
- To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
- Add 300ml water to the onion mixture and simmer for around 20 minutes.
- Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
- Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
- Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
- Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
- Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
- Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.
Yield
Serves 4
Nutrition
- Calories: 252 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.4 milligram of sodium
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