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
