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Pakistani Style Chicken Jalfrezi served with naan and rice on a grey plate.
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Chicken Jalfrezi

Chicken Jalfrezi is a quick and spicy Anglo-Indian inspired recipe. It's made with chicken in a tomato-based curry with bell peppers and onions.
Course Main Course
Cuisine Indo-Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 308kcal
Author Wajeeha Nadeem

Equipment

  • Skillet

Ingredients

  • 5 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1 small onion finely chopped
  • 1 tablespoon garlic finely chopped
  • 900 grams chicken breasts sliced into strips
  • 1/2 teaspoon salt
  • 1 chicken stock cube
  • 1 tablespoon kashmiri lal mirch powder
  • 2 tablespoons coriander powder
  • 1 teaspoon lal mirch powder red chilli powder
  • 1/2 teaspoon garam masala optional
  • 4 green whole chillies trimmed and washed
  • 1 can of crushed tomatoes 400 grams / 14 oz
  • 1 red capsicum sliced into strips
  • 1 green capsicum sliced into strips
  • 1 onion sliced

Instructions

  • In a large skillet, heat the oil and saute the onion until translucent.
  • Add the cumin seeds and saute for 30 seconds.
  • Add the garlic and fry for 15 seconds until fragrant.
  • Now add the chicken, and cook on medium high heat for 3-4 minutes or until the chicken has changed color.
  • Now add the salt, chicken cube, and the other spices.
  • Cook for 5-7 minutes on medium high heat, while stirring, or until you can see the oil separating from the curry.
  • Add the green chillies and the crushed tomatoes, stir, and cover the skillet. Lower the heat to low, and cook for 10 minutes.
  • Remove the lid, and add the sliced bell capsicum and onion.
  • Cook for 2 minutes to let the flavours blend. Serve with rice or naan.

Notes

  • Chicken: You can substitute the chicken breasts with chicken thighs cut into cubes.
  • Adjust the spice level: Skip the green chilies and red chili powder to reduce the heat level in this curry. You can also add a bit of greek yogurt or peanut butter to make this curry mild.
  • Canned Tomatoes: I like to use a can of crushed tomatoes for this recipe, but you can easily use 2-3 fresh tomatoes for this recipe. Just blend them in a small chopper or blender before using.
  • Storage: You can store this curry in fridge for up to 2-3 days.

Nutrition

Calories: 308kcal | Carbohydrates: 7g | Protein: 33g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 531mg | Potassium: 717mg | Fiber: 2g | Sugar: 3g | Vitamin A: 743IU | Vitamin C: 47mg | Calcium: 37mg | Iron: 1mg