Chicken stir-fried with peppers and onions in spiced tomato sauce. British-Indian curry house favorite.
The name comes from Bengali 'jhal' (spicy) and 'porezi' (suitable for a diet). Multi-colored bell peppers make for the most attractive presentation.
Jalfrezi was invented to use up leftover roast meats from British colonial tables. This is one of the freshest-tasting curry house dishes.
Ingredients
Scale
Measurement units
- Boneless skinless chicken thighs, sliced into strips
- Salt
- Ground turmeric
- Vegetable oil
- Cumin seeds
- Yellow onion, sliced into strips
- Garlic cloves, minced
- Fresh ginger, grated
- Green chilies, sliced lengthwise
- Ground cumin
- Ground coriander
- Garam masala
- Tomatoes, diced
- Tomato puree
- Bell peppers (mixed colors), sliced into strips
- Fresh cilantro
Ingredients
Scale
Measurement units
- Boneless skinless chicken thighs, sliced into strips
- Salt
- Ground turmeric
- Vegetable oil
- Cumin seeds
- Yellow onion, sliced into strips
- Garlic cloves, minced
- Fresh ginger, grated
- Green chilies, sliced lengthwise
- Ground cumin
- Ground coriander
- Garam masala
- Tomatoes, diced
- Tomato puree
- Bell peppers (mixed colors), sliced into strips
- Fresh cilantro
Instructions
Season and sear chicken
Season and sear chicken
Build the base
Build the base
Braise the protein
Braise the protein
Garnish and serve
Garnish and serve
Tomorrow's Meal
Crispy Chicken Jalfrezi Fried Rice
Day-old jalfrezi shredded and fried with day-old rice, soy sauce, and fresh egg to create a savory, spiced fried rice with tender chicken and caramelized peppers
You'll need to pick up:
Cooked rice (preferably day-old)2 eggs2 tablespoons soy sauce1 tablespoon neutral oilGreen onions for garnishFresh cilantro (optional)
Quick overview:
- 1.Shred or chop cold chicken jalfrezi into bite-sized pieces, separating chicken from sauce and vegetables
- 2.Heat oil in a wok or large skillet over high heat until smoking
- 3.Add day-old rice, breaking up clumps, and stir-fry for 2-3 minutes until heated through and grains separate
- 4.Push rice to sides, crack eggs into center, scramble until just set, then fold into rice
- 5.Add shredded chicken jalfrezi with its sauce back to pan, toss constantly for 2-3 minutes
- 6.Drizzle soy sauce, toss to combine, taste and adjust seasoning
- 7.Finish with sliced green onions and cilantro, serve immediately
Before you cook
Cook notes
- • Jalfrezi was invented to use up leftover roast meats from British colonial tables.
- • The name comes from Bengali 'jhal' (spicy) and 'porezi' (suitable for a diet).
- • Multi-colored bell peppers make for the most attractive presentation.
- • This is one of the freshest-tasting curry house dishes.
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