top of page

Chicken Jalfrezi

The autumn months are here, it’s getting chilly but not freezing yet. Being a busy mum, with two kids, a husband and a lab, means that I am juggling a lot of work during the week. I don’t want to be the parent who brings take out more than once a week. So I try my very best to make the kid’s favourite take out meals at home a couple times a week, so they are not missing out on anything and they get to enjoy their favourite meals.

This chicken jalfrezi was a great mid week meal, perfect for when they got back from football, all showered and clean. Hungry bellies and showered kids, means they will pretty much eat and pass out for the evening. Then bed time…. Thank goodness. A great end to a busy day.



Chicken Jalfrezi


Preparation Time 5 minutes

Cook Time 20 minutes

Marination Time 10 minutes

Serves 4


Ingredients


3 chicken breasts- sliced

1 teaspoon cumin

1/4 teaspoon turmeric

1 teaspoon garam masala



Masala


1 tablespoon oil

1 onion- sliced

1 red pepper- chunks

1 green pepper- chunks

1 cup chicken stock

2 cloves garlic- minced

1 teaspoon garam masala

1/2 teaspoon turmeric

1 1/2 teaspoon salt

2 teaspoon cumin

2 teaspoons ground coriander

400 grams tomatoes- ground


To serve


Fresh coriander- chopped

1 inch ginger- julienne

2-3 green chillies- whole





Instructions

  1. Marinate the chicken in the cumin, turmeric and garam masala. Mix well and set aside for 10 minutes.

  2. Place the oil in a pan. Add the chicken. Cook it on a high heat for 4-5 minutes until the chicken is well cooked through and golden. Remove the chicken from the pan and set it aside.

  3. Turn down the heat and add the onion to the pan. Sauce it on a low heat for 5 minutes until softened and translucent.

  4. Add the garlic and ginger. Cook it for 2 minutes more.

  5. Add the garam masala, turmeric, salt, cumin and coriander powder.

  6. Stir to coat the onions and cook out the spices for 2-3 minutes until fragrant. Add the chicken back to the pan.

  7. Add the tomatoes, green peppers, red peppers and the chicken stock.

  8. Mix it well and bring it to a boil. Turn it down to a simmer and cook it for 10 minutes, until thickened and the water dries.

  9. Once the oil comes to the top, add fresh coriander, ginger and the green chillies. Cover and set aside until ready to serve. Serve with naan and rice.




5 views0 comments

Recent Posts

See All

Comentários


bottom of page