Chicken Jalfrezi
A vibrant and flavorful Indian curry featuring succulent chicken, colorful bell peppers, and a rich, aromatic sauce.
Equipment
- Large Skillet or Wok
Ingredients
Ingredients
- 2 tablespoons Oil (vegetable or sunflower)
- 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large Onion, finely chopped
- 2-3 cloves Garlic, minced
- 1 inch Ginger, grated
- 2 medium Tomatoes, chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (adjust to taste)
- 2 bell peppers (red and green), sliced
- 1/2 cup Frozen peas (optional)
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Step 1: Heat the oil in a large skillet or wok over medium heat. Add the cumin seeds and allow them to sizzle until fragrant. Add the chopped onions and cook until golden brown, about 5-7 minutes.
- Step 2: Incorporate the minced garlic and grated ginger into the skillet. Stir continuously for another minute until aromatic.
- Step 3: Add the chicken pieces, seasoning with salt. Cook until the chicken is no longer pink, about 5-8 minutes.
- Step 4: Add the chopped tomatoes, coriander powder, turmeric powder, garam masala, and chili powder. Simmer for about 5 minutes.
- Step 5: Add the sliced bell peppers and frozen peas. Stir well and cook for an additional 5-7 minutes until the peppers are tender.
- Step 6: Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Notes
For added flavor, marinate the chicken in yogurt and spices for at least an hour before cooking. Adjust chili powder based on your heat preference.