Get the Recipe: Chicken Jalfrezi
An easy and delicious Indian chicken curry with tomatoes and Indian spices. Finished with quick stir-fried bell peppers and onion.
Ingredients
- 3 fresh tomatoes, chopped *see Note 1 below
- 2 Tablespoons tomato paste
- 1/2 Tablespoon cooking oil
- 1/2 cup onion, diced
- 1 Tablespoon ginger garlic paste, or 1/2 Tablespoon grated ginger and garlic
- 6 boneless chicken thighs, cubed, about 1 1/2 lbs.
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2-1 teaspoon kashmiri chili powder, to taste *see Note 2 below
- 1/2 Tablespoon cooking oil
- 1 large bell pepper, chopped
- 1/2 medium onion, chopped
- 2 Tablespoons white vinegar
- 1 Tablespoon kasuri methi, optional
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 dried red Kashmiri chili pepper, optional
Instructions
- Add the chopped tomatoes and tomato paste to a food processor. Process until pureed and set aside. (You could also use a blender or an immersion blender.)
- Add the oil to a large skillet and heat over medium heat. Add the onion and cook, stirring, until softened and golden. Add the ginger garlic paste and cook with the onions, stirring, about 1 minute.
- Add the cubed chicken to the skillet and cook, stirring regularly, until no longer pink, about 3-4 minutes.
- Add the pureed tomatoes to the skillet and stir in, then add all the spices to the skillet and the dried Kashmiri chili, if using. Stir to combine and bring to a simmer. Allow to cook a few minutes then lower the heat to medium-low (or a bit lower as needed for a gentle simmer) and cover the skillet. Allow to simmer covered for 6-8 minutes.
- Meanwhile, heat some oil in a non-stick skillet over medium-high heat. Add the onion and bell peppers and cook, stirring regularly, until softened and starting to brown in spots.
- Tip! Curries need generous seasoning with salt to bring out all the great flavours. Taste and add salt as needed. If the flavours seem "flat" it needs more salt!
- Remove the lid from the curry. Add the kasuri methi and vinegar to the skillet and stir in. Taste and season generously with salt, as needed to bring out all the flavours. Add the sauteed bell peppers and onion to the skillet along with the fresh cilantro. Stir to combine. If the curry is too thick, you can add up to a 1/4 cup of hot water as needed.
- Serve with cooked rice and/or naan bread and garnish with additional fresh cilantro.
Notes
Note 1: If you don't have fresh tomatoes on hand, you can substitute drained diced tomatoes.
Note 2: Adjust the amount of chili powder to taste for spiciness. If you don't have kashmiri chili powder, substitute cayenne, but use much less than specified, to taste.
Be sure to read the notes above this Recipe Card for ingredient notes and substitution suggestions. You'll also find step-by-step photos there that you might find helpful.
Serving: 1serving, Calories: 406kcal, Carbohydrates: 7g, Protein: 29g, Fat: 29g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 167mg, Sodium: 205mg, Potassium: 614mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1038IU, Vitamin C: 10mg, Calcium: 35mg, Iron: 2mg
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