Easy Chicken Jalfrezi Recipe
This chicken Jalfrezi is one of my husband’s favorite dishes he used to get all the time from this Indian restaurant we went to often. Unfortunately, they have since closed down so here I am with my own version of it. It’s loaded with chicken and veggies in a spicy and tangy curry. I love trying all sort of dishes from different cuisines and then trying to duplicate them myself at home and this really comes in handy since we don’t have many nearby restaurants. We live outside the city now in a small hamlet so we really only have a couple small restaurants here. Making my own recipes for all these dishes is pretty much a necessity now. But this chicken Jalfrezi is nothing to be scared of. Although the ingredient list may look long, it really isn’t, most of them are spices which you probably already have in your pantry, especially if you’ve been cooking my recipes. Not to mention you can have this on your dinner table in just 45 minutes. Your family will thank you.
Ingredient Notes
Chicken Breast – I used boneless and skinless chicken breasts, but chicken thighs work as well. Vegetable Oil – Other types of oil that will work are olive, grapeseed, sunflower, safflower, canola, or avocado. Bell Peppers – This is the main veggie in this curry, which is why I like to use both red and green bell peppers because it gives our curry beautiful colors. Onions, Garlic and Ginger – Essential flavor enhancers to any good curry, so use lots of garlic and ginger. Tomato Sauce – Tomato sauce or tomato passata works as well the difference is that in passata the tomato purée is uncooked whereas in tomato sauce the tomatoes are cooked. This is what makes the curry tangy. Green Chillies – This is what will bring up the heat factor in our dish so feel free to omit it if you don’t like spicy food. I couldn’t find green chillies so I used a jalapeño which works just as well. Cilantro – Fresh cilantro, some for adding to the curry and some for garnish. Spices – We are using lots of spices here such as turmeric, chili powder, smoked paprika, coriander, cumin and garam masala. Water – I added about half a cup of water but you can add more or less depending on how saucy you want your curry to be.
How To Make Chicken Jalfrezi
Tips For Making Jalfrezi
Storing Leftovers
Transfer any leftover chicken Jalfrezi to an airtight container and store in the fridge for 3-4 days. It’ll be easiest to reheat in the microwave, giving it a stir every 30 seconds or so. You can also reheat on the stovetop. Add the chicken Jalfrezi to a skillet or saucepan over medium heat. Cook, stirring often, until completely heated through.
Freezing
This chicken Jalfrezi will last 4-6 months frozen. Let the chicken completely cool down to room temperature before transferring to an airtight container and freezing. Let the chicken Jalfrezi thaw overnight in the fridge before following the reheating instructions detailed above. While you can reheat straight from the freezer, it will be much easier to work with if it’s thawed first.
More Delicious Recipes To Try
Coconut Chicken CurryCoconut Shrimp CurryVegetable BiryaniCoconut Basil Chicken CurryHomemade Curry PowderButter ChickenBalti ChickenChicken Tikka Masala
