Go Back
+ servings
chicken jalfrezi on a white silver platter.
Print Recipe Add to Collection
4.56 from 49 votes

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Indian
Keyword: chicken jalfrezi, jalfrezi
Servings: 4
Calories: 370kcal

Ingredients

Chicken

  • 2 tablespoons vegetable oil
  • pounds chicken breasts boneless, skinless, cut into 1 inch cubes
  • ½ teaspoon turmeric ground
  • 1 teaspoon chili powder
  • ¼ teaspoon salt or to taste

Vegetables

  • 2 tablespoons vegetable oil
  • 1 large onion cut in ¼ inch slices
  • 6 cloves garlic sliced
  • 1 inch ginger piece julienned
  • 1 medium green bell pepper cut into 1 inch cubes
  • 1 medium red bell pepper cut into 1 inch cubes
  • cup tomato sauce or tomato passata
  • 1 teaspoon smoked paprika
  • teaspoon coriander ground
  • 1 teaspoon cumin
  • ¼ teaspoon garam masala
  • ¼ teaspoon salt

Chicken Jalfrezi

  • 2 green chillies sliced, or 1 small jalapeño
  • ½ cup water
  • 2 tablespoons fresh cilantro roughly chopped

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Video

Notes

  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.
  5. Transfer any leftover chicken Jalfrezi to an airtight container and store in the fridge for 3-4 days.
  6. 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.
  7. 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.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 12g | Protein: 38g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 685mg | Potassium: 931mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1599IU | Vitamin C: 73mg | Calcium: 42mg | Iron: 2mg