Easy chicken jalfrezi
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
This chicken jalfrezi can be marinated ahead, then cooked in one pan with peppers, green chillies and a spiced tomato sauce.
Ingredients
Marinated chicken
- 6 boneless chicken thighs, cut into pieces
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp chilli powder
- 2 tbsp vegetable oil
- 1 tsp salt
For the sauce
- 2 tbsp vegetable oil
- 1 large onion, cut into chunks
- 1 red pepper, sliced
- 1 green pepper, sliced
- 4 green chillies, sliced
- 1 tbsp fresh ginger, finely chopped
- 6 garlic cloves, chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp Kashmiri chilli powder or mild chilli powder
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 150ml/5fl oz water or chicken stock
- 1 tsp caster sugar
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 handful fresh coriander leaves
Method
For the marinade, mix the ground cumin, ground coriander, turmeric, garam masala, chilli powder, vegetable oil and salt in a bowl. Add the chicken and mix until evenly coated. Cover and leave to marinate in the fridge for a few hours or overnight.
For the chicken, heat a large frying pan over a high heat. Add the marinated chicken and fry until coloured all over. Remove from the pan and set aside.
To make the sauce, add the vegetable oil to the pan. Add the onion and peppers and fry over a high heat for a few minutes, until beginning to colour.
Add the green chillies, ginger, garlic, cumin seeds, ground coriander, turmeric and chilli powder. Stir in the tomato purée and chopped tomatoes and simmer for 5 minutes.
Add the water or chicken stock and return the chicken to the pan. Reduce the heat and simmer gently for 8–10 minutes, or until the chicken is cooked through.
Stir in the caster sugar, lemon juice and garam masala.
To serve, spoon the chicken jalfrezi onto serving plates and scatter over the fresh coriander.
