Chicken Jalfrezi

This Chicken Jalfrezi recipe is inspired from an Indian restaurant we used to get takeout from. It’s a favorite at our house and it pairs well with rice and either Naan or Roti. Chicken and veggies in a spicy tomato curry, really quick to make and perfect for a quick weeknight dinner!

Chicken Jalfrezi

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

1. Cook the chicken: In a large skillet add the 2 tablespoons of vegetable oil and heat over medium heat. Add the chicken and cook for 2 minutes until no longer pink. Sprinkle the turmeric, chili powder and the ¼ teaspoon of salt over the chicken. Stir everything together and cook for another 3 to 4 minutes. Transfer the chicken to a plate and set aside.
2. Cook the veggies: In the same skillet add the remaining 2 tablespoons of vegetable oil. Add the sliced onion and cook for 5 minutes over medium heat until the onion is translucent but not burnt. Add in the sliced garlic and ginger, red and green bell peppers and cook for another 4 minutes then stir in the tomato sauce. Continue cooking for another 2 minutes over low heat while stirring.
3. Add the spices: Add the smoked paprika, coriander, cumin, garam masala and salt to the skillet. Stir well and cook for another minute. Add the chicken back to the skillet, the sliced green chillies and cook for 2 more minutes over medium heat.
4. Simmer and finish: Add the water to the skillet, stir well, cover and simmer for 10 minutes. Stir in about half the cilantro then garnish with the rest and serve over rice.

FAQs

Tips For Making Jalfrezi

1. My best tip is to get all your ingredients prepped first, this always makes cooking any dish a breeze, regardless of how long the ingredient list may be.
2. If you can’t handle spicy food, feel free to leave out the green chillies, though jalfrezi is supposed to be a tangy and spicy curry.
3. I only added half a cup of water but if you want your curry saucier, add up to one cup of water.
4. Make this vegan by replacing the chicken with firm tofu instead.

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 Curry
• Coconut Shrimp Curry
• Vegetable Biryani
• Coconut Basil Chicken Curry
• Homemade Curry Powder