Chicken Jalfrezi with Homemade Pilau Rice

Yum

Homemade Chicken Jalfrezi in a deliciously thick, spicy sauce. I love this for a quick weeknight meal when I’m craving a good curry.

Prep Time: 5 mins | Cook Time: 25 mins| marinating time: 10 mins



Ingredients

Chicken:

  • 3 chicken breasts (about 500g) chopped into bitesized chunks
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala

Sauce:

  • 1 tablespoons vegetable oil
  • 2 tbsp butter
  • 1 large onion peeled and sliced
  • 1 red chilli sliced
  • 1 green chilli sliced
  • 2 cloves garlic peeled and minced
  • 2 tsp minced ginger
  • 1 tsp garam masala
  • 2 tsp turmeric
  • 1 1/2 tsp salt
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 14 oz (400g) tin chopped tomatoes
  • 1 cup (240ml) chicken stock ensure this is a gluten free stock if required
  • 1 tbsp tomato puree
  • Small bunch chopped fresh coriander (cilantro)
  • Fresh coriander and chilli flakes to serve

Pilau Rice:

  • 1 tsp vegetable oil
  • 2 tsp unsalted butter
  • 1 small onion peeled and finely diced
  • 1/2 tsp cumin seeds
  • 6 cardamom pods
  • 6 cloves
  • 2 tsp turmeric
  • 2 bay leaves
  • 300 g long grain rice
  • 600 ml boiling water

Instructions

  • Coat the chicken in the cumin, coriander and turmeric and leave to marinade for 10 minutes, covered in the fridge.
  • Meanwhile, make the rice. Heat the oil and butter in a pan until the butter melts. Add the onion and cook on a medium heat for 5 minutes until softened.
  • Add in the cumin seeds, cardamom pods, cloves, turmeric and bay leaves. Heat through, whilst stirring for a further minute.
  • Add the rice and stir to coat in the spices.
  • Add the boiling water, stir once and bring back to the boil, then place a lid on the pan and turn the heat down to very low. Cook for 20 minutes.
  • Once cooked, turn the heat off. Leave the lid on and the rice should retain its heat until the curry is ready.
  • Once the chicken has marinated (whilst the rice is cooking), heat the oil and butter in a large frying pan and add the chicken. Cook on a high heat for 4-5 minutes until the chicken is sealed.
  • Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.
  • Add the red and green chilli, garlic and ginger and cook for a further 2 minutes.
  • Add in the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.
  • Add in the red and green pepper, tinned tomatoes, chicken stock and tomato puree.
  • Bring to the boil, then simmer for 10 minutes until thickened.
  • Stir in the fresh coriander and serve with the pilau rice, topped with fresh coriander and a few chilli flakes.

Nutritional Information

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