Chicken Jalfrezi
Servings
4Serving size
4 ounces chicken with veggies and sauceThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Serve with Brown Rice or Cumin Rice
Ingredients
| 2 tsp. Olive oil |
| 3 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 1 tsp. Chili powder |
| 1 tsp. Ground ginger |
| 2 tsp. Ground coriander |
| 2 tsp. Ground turmeric |
| 16 ounces Boneless, skinless chicken thighs |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 15-ounce can No salt added diced tomatoes |
| 1 lemon yields Lemon juice |
Instructions
Add the garlic and cook for about one minute. Stir frequently.
Increase the heat to medium high, add the onion, and cook for 5 minutes.
Add the chili powder, ginger, coriander, and turmeric.
Cook for about one minute. Stir frequently.
Add the chicken and cook for about 3 minutes. Stir frequently to brown the chicken.
Add the salt, black pepper, tomatoes, and lemon juice.
Stir and cover.
When the sauce begins to simmer, reduce the heat to medium and cook for 30 minutes. Stir occasionally.
Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cumin Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 30 – 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
If you walk into a curry shop in London, Jalfrezi recipes will be the cornerstone of most menus. As such, recipe variations are wide and varied. Most do contain jalapeno peppers and you can use them if you like spicy food.
The simple combination of garlic, onion, spices and tomatoes works so well – just as it does in so many cultures. Use chicken or lamb, but paneer or vegetables make for a great curry too.
The best part is that there is so little to do with this dish, and it’s a single pot so clean up is a snap.