Chicken jalfrezi
A quick, hot stir-fried curry of chicken with peppers, onions and green chillies. On the table in half an hour.
- Serves4
- Prep15 min
- Cook25 min
- HeatHot
Jalfrezi means stir-fried, so keep the heat high and the peppers crunchy. Breast is quickest; thigh stays juicier.
Ingredients
Ask at the counter for700g boneless chicken breast or thigh, in strips
Method
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Heat the oil, add the cumin seeds and let them sizzle, then fry the chopped onion for 8 minutes until golden. Add the ginger and garlic and fry for 1 minute.
Add the tomatoes, turmeric, chilli, coriander, cumin and salt and cook for 8 minutes until thick.
Turn the heat up, add the chicken and stir-fry for 6 to 8 minutes until cooked through.
Add the onion chunks, peppers and green chillies and stir-fry for 4 minutes, so they soften but keep some crunch. Finish with garam masala and coriander, and serve with rice.
Tips
- Want it milder? Seed the green chillies and halve the chilli powder.
Good to know
- Make ahead and freezing
- Freezes for up to 2 months, though the peppers soften.
- Heat
- Hot. Use fewer chillies for a milder version.