My take of a traditional Jalfrezi.
Ingredients
- 4 tbsp vegetable oil
- 6 chicken thighs, boneless, skinless and cut into 6 pieces
- 1 tbsp fresh ginger, very finely chopped
- 1 garlic clove, finely chopped
- 1½ tsp fresh red chilli, roughly chopped
- 1 tsp ground cumin, (level)
- 1 tsp ground coriander, (level)
- ½ tsp ground turmeric
- 1 small onion, very finely chopped
- 1 small red pepper, sliced
- 1 small yellow pepper, sliced
- 1 small green pepper, sliced
- 400 g can chopped tomatoes in juice
- ½ vegetable stock cube
- 1 tbsp tomato purée
- 1 pinch salt
- 1 pinch pepper
- ½ tsp sugar, to taste
- 2 tbsp fresh coriander, chopped
Instructions
- Cook the tomatoes, stock cube and tomato paste until you have a thick stew.
- Heat the oil in a pan, add the chicken and cook for 15-20 minutes until well browned and cooked through. Remove from the pan and keep warm.
- Add a touch more oil, then add the ginger and garlic and cook for a couple of minutes.
- Next, add the chilli, cumin, coriander and turmeric and lightly fry.
- Add the onion and peppers and stir fry until wilted, slightly.
- Add the tomato paste and chicken and coat well; you may need to add a touch of water.
- Season with a little sugar, salt and pepper and fresh coriander.
- The sauce should coat the vegetable and meat well, like a dry stir-fry.
- Serve with rice and naan bread.
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Nutrition Facts
Chicken Jalfrezi
Amount per Serving
Calories
677
% Daily Value*
Fat
51350
g
79000
%
Saturated Fat
12
g
75
%
Trans Fat
0.3
g
Cholesterol
219
mg
73
%
Sodium
350
mg
15
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.
