Chicken Jalfrezi
A spicy Indian chicken curry with bell peppers, fresh chilies and a fragrant blend of spices.
- 65 min
- 373 kcal / serving
- medium
- Protein
- 38.1 g
- Fat
- 17.7 g
- Carbs
- 15.3 g
Contains: milk, peanuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 30 g Ghee or clarified butter (alternatively 2 tbsp vegetable oil or peanut oil)
- 300 g boneless, skinless chicken breast, cut into strips
- 1 onion, chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 green bell pepper, seeded and cubed
- 1 small, fresh green chili, seeded and finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4-1/2 tsp ground turmeric
- 1 pinch chili powder
- 1/2 tsp salt
- 200 g canned chopped tomatoes
- 60 ml water
- freshly chopped coriander, for garnish
- freshly cooked rice, for serving
Method
- Heat half of the ghee in a pan over high heat. Brown the meat in it, stirring frequently, for 5 minutes. Remove from the pan with a slotted spoon and set aside.
- Melt the remaining ghee in the pan. Brown the onion in it, stirring frequently, until golden brown. Add garlic and ginger paste and cook for 2 minutes.
- Add the bell pepper and stir-fry for 2 minutes.
- Add chili, chili powder, cumin, coriander, turmeric, and salt. Add the tomatoes with their juice and the water, and bring to a boil.
- Reduce the heat, add the meat, and simmer uncovered for 10 minutes, stirring frequently, until the bell peppers and meat are cooked. Garnish with coriander and serve immediately with freshly cooked rice.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free