Chicken Jalfrezi, now doesn't that name just sound so nice so say. Jalfrezi is a classic stir-fried curry dish known to have originated from Bengal and has made it's home in many of our hearts and tummies. Jalfrezi in essence means hot-fry with a choice of protein served in a thick spicy sweet and sour sauce filled with chillis and peppers.
You will commonly see this dish in most Indian restaurants be it with chicken, lamb, paneer or even fish. It pairs perfectly well with some freshly steamed rice or just some naan. It is one of the easiest dishes to make when it comes to curries and it can be kept in the fridge for up to 3 days where its flavours just itensifies as the days count on.
400g Chicken Thigh/Breast
1 Large Onion
1 Bell Pepper
1 Tin Pealed Plum Tomatoes
2 Fresh Tomatoes
1tb Curry Powder
1ts Ground Coriander
1ts Ground Cumin
1ts Tumeric Powder
Optional. Fresh Coriander
Start by chopping your chicken into bite size pieces, small or large all up to you.
Heat up a deep pan or wok with enough oil to cover the base. Set to high heat and once hot add in your chicken. Let it sit for 2-3 minutes to develop a golden brown crust per side. Remove once golden brown, but leave the fat and oil in there.
Whilst that is happening, peel and quarter up your onions and chop up your peppers and tomatoes to a similar size as well.
Half your fresh chillis, feel free to add more if you would like more heat but 2-3 would be enough.
In a bowl add in 1tb of curry powder, 1ts of ground coriander, 1ts of ground cumin and 1ts of tumeric along with some salt. Slowly drizzle in some water whilst mixing till a thick paste is formed.
Reheat your pan or wok to high heat and add in your onions along with your curry paste and stir fry till you see the oil start to seperate and your kitchen just smells like curry.
Add in your chicken as well as 1 tin of pealed plum tomatoes and enough water to just cover the chicken. Cover and let it simmer over medium low for 45-50 minutes.
After 45 minutes of painful waiting add in your bell peppers, tomatoes and chilis and let it simmer away for another 5-10 minutes till the peppers are tender and the curry thickens.
Season with salt to taste.
Top it off with some fresh coriander and you got yourself some yummy chicken jalfrezi. Oh and if you would like thicker or thinner gravy simmer for longer or dilute it with a little bit of water.