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
- 1 ½ lb Boneless skinless chicken thighs, sliced into strips
- 1 ½ tsp Salt
- ½ tsp Ground turmeric
- 4 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 whole Yellow onion, sliced into strips
- 4 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 3 whole Green chilies, sliced lengthwise
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tbsp Garam masala
- 2 whole Tomatoes, diced
- ½ cup Tomato puree
- 2 whole Bell peppers (mixed colors), sliced into strips
- ¼ cup Fresh cilantro
Ingredients
Scale
Measurement units
- 1 ½ lb Boneless skinless chicken thighs, sliced into strips
- 1 ½ tsp Salt
- ½ tsp Ground turmeric
- 4 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 whole Yellow onion, sliced into strips
- 4 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 3 whole Green chilies, sliced lengthwise
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tbsp Garam masala
- 2 whole Tomatoes, diced
- ½ cup Tomato puree
- 2 whole Bell peppers (mixed colors), sliced into strips
- ¼ cup Fresh cilantro
Instructions
Season and sear chicken
Toss chicken with 0.5 teaspoon salt and turmeric. Heat 2 tablespoons oil in a large wok or skillet over high heat (400-450°F surface). Add chicken and stir-fry 4 to 5 minutes until browned and cooked through. Remove to a plate.
Equipment
- large wok or skillet
Ingredients
- chicken strips (1 ½ lb)
- salt (½ tsp)
- turmeric (½ tsp)
- vegetable oil (2 tbsp)
Build the base
Add remaining oil to the wok. Add cumin seeds and let sizzle 30 seconds. Add onion and stir-fry 3 minutes until starting to soften but still has bite. Add garlic, ginger, and green chilies. Cook 1 minute. Add ground cumin, coriander, and half the garam masala. Stir 30 seconds.
Equipment
- large wok or skillet
Ingredients
- vegetable oil (2 tbsp)
- cumin seeds (1 tsp)
- onion, sliced (1 whole)
- garlic, minced (4 clove)
- ginger, grated (1 tbsp)
- green chilies (3 whole)
- ground cumin (1 tsp)
- coriander (1 tsp)
- garam masala (½ tbsp)
Braise the protein
Add diced tomatoes, tomato puree, and remaining salt. Cook 3 minutes. Add bell peppers and cook 2 minutes - they should stay crisp and bright. Return chicken to the wok. Toss everything together. Sprinkle remaining garam masala and stir through.
Equipment
- large wok or skillet
Ingredients
- tomatoes, diced (2 whole)
- tomato puree (½ cup)
- salt (1 tsp)
- bell peppers, sliced (2 whole)
- garam masala (½ tbsp)
Garnish and serve
Garnish with cilantro. Serve immediately while peppers are still crisp, with pilau rice or naan.
Ingredients
- cilantro (¼ cup)
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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