Homemade Chicken Jalfrezi in a delightfully thick, hot sauce. I like this for a fast weeknight meal when I’m yearning a great curry. Serve it with my fast and simple pilau rice— all prepared in 40 minutes.
We like a great curry at home, and you’ll typically discover me whipping up a fast Thai curry on a hectic weeknight, or making a sluggish cooker curry when we have actually got good friends round for supper. It’s likewise the primary food I long for when we return from vacation.
We have a lot enjoyable attempting all the regional foods and generally consuming whatever in sight, however when I return home, supper is a saucy curry with great deals of rice.
This jalfrezi is an excellent one to make when you’re yearning that spicy-curry kick.
I like to marinade the chicken initially with cumin, coriander, turmeric and garam masala. No too long – 10-15 minutes suffices. Then after that, we’re talking thirty minutes from start to complete.
Fry the marinaded chicken in a little oil and butter.
Then include chopped onions, chillies, garlic and ginger prior to including the next layer of spices.
We’re utilizing the very same spices you utilized to marinade the chicken (this time to flavour the sauce). We likewise include a little salt.
Next in goes sliced peppers, tinned tomatoes, stock and tomato puree. That requires to bubble away for about 10 minutes, then it’s all set to serve.
Great deals of spices and a great kick of heat, with lots of sauce to soak into the rice.
Mentioning rice – did you understand how simple it is to make pilau rice at home? I have actually got the recipe for you here (click the image to take you to the recipe):
Dish the jalfrezi up with that beautiful aromatic Pilau rice, and spray on some red onion and coriander prior to serving.
What to serve with your curry:
Enjoy how to make this Chicken Jalfrezi (and the pilau rice too!)
Wish to utilize the Curry Base Gravy Technique for this Curry?
Take A Look At the keeps in mind area of the recipe card of my Curry Base Gravy to see how I transform this recipe to utilize a make-ahead curry base.
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Chicken Jalfrezi Recipe
Homemade Chicken Jalfrezi in a delightfully thick, hot sauce. Serve it with my fast and simple pilau rice– all prepared in 40 minutes.
GUIDELINES
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Cover the chicken in the cumin, coriander and turmeric and delegate marinade for 10 minutes, covered in the refrigerator.
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Once the chicken has actually marinaded, heat the oil and butter in a big fry pan and include the chicken. Prepare on a high heat for 4-5 minutes up until the chicken is sealed.
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Include the onion to the pan, turn the heat to low-medium and cook for 5 minutes, stirring typically, up until the onion softens.
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Include the red and green chilli, garlic and ginger and cook for an even more 2 minutes.
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Include the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for an even more 2 minutes.
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Include the red and green pepper, tinned tomatoes, chicken stock and tomato puree.
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Give the boil, then simmer for 10 minutes up until thickened.
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Stir in the fresh coriander and serve with rice, topped with fresh coriander and a couple of chilli flakes.
Video
✎ Notes
Take A Look At the keeps in mind area of the recipe card of my Curry Base Gravy to see how I transform this recipe to utilize a make-ahead curry base.
What about a gluten-free jalfrezi?
The ingredients I utilized for this chicken jalfrezi recipe are currently gluten-free – however it’s a great concept to inspect your own brand names to be sure.
Can I make it vegetarian?
Yes, include more veggies in location of the chicken, and utilize veggie stock. I like to marinade cubes of courgette and mushrooms in location of the chicken.
Can I make it ahead?
Yes, you can make the jalfrezi ahead, then cool, cover and cool for as much as 2 days. Reheat in a pan over a medium heat up until the chicken is hot throughout.
Will it freeze ok?
Yes, freeze in freezer-proof containers with a cover as quickly as the curry is cool. Thaw over night in the refrigerator, then reheat in a pan – according to above.
Can I make chicken jalfrezi in the sluggish cooker?
Yes – bring the curry as much as the boil (action 12), then move to a sluggish cooker. Prepare for 3-4 hours on high or 5-6 hours on low.
Swap out the chicken for lamb:
Lamb jalfrezi is scrumptious – however it takes longer to prepare to soften. If you wish to change the chicken with lamb, then include a little bit more liquid (I would include an additional 140z/400g tin of sliced tomatoes) and simmer for 2 hours, stirring periodically. Include a splash of water or stock if it begins to look too dry.
Nutritional Details is per serving.
Nutrition
Calories: 312 kcal Carbohydrates: 18 g Protein: 30 g Fat: 14 g Hydrogenated Fat: 5 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 95 mg Salt: 1484 mg Potassium: 1041 mg Fiber: 5 g Sugar: 9 g Vitamin A: 1619 IU Vitamin C: 94 mg Calcium: 78 mg Iron: 4 mg
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Published in Sept 2019 upgraded July 2020 and October 2021 with brand-new tips and suggestions and for housekeeping factors.