Chicken Jalfrezi

Some more of my simplified curry recipes, with this Chicken Jalfrezi. I don't really know the history or origin of this dish, so I can't  tell you much about it. I only know that it once was the most popular dish in the U.K., so fair enough  to think you need to learn to make it.


I found this recipe in my Cookery book by the Ladies Club Mangalore , one of my favourite cookbooks. It's the kind you want to pass down generations, coz it's such a treasure trove of recipes. For each recipe I have tried in this book, and I must tell you that's quite a number, I've made little notes beside it, making it a very personal memoir of recipes.

This Jalfrezi was easy to make, and if you have stored a batch of homemade ginger garlic paste in your fridge, there's absolutely no grinding involved in this recipe. Make sure you use homemade ginger garlic paste, makes a tonne of difference. In case you don't remember how much read my chicken and broccoli recipe to know more. I strictly no longer use store bought ginger garlic paste and suddenly all my curries taste so much better. 

This is a tomato based gravy, and this recipe uses tomato puree. The ready made batch will work just fine. For this recipe, I used chicken thighs and legs cut into medium sized pieces, you can also use boneless chicken, keeping in mind, boneless chicken will take much lesser to cook. Also frying the chicken first and adding the bell peppers much later ensures the veggies stay crunchy, giving the dish a lovely texture. Don't be put off by the list of ingredients, it's all just a matter of tossing them into the pan and nothing more really. I wouldn't be attempting this dish on a weeknight otherwise!!!! 

Chicken Jalfrezi.

Ingredients:

Butter : 1 tsp

Oil : 1 tsp

Cumin seeds : 1 tsp

Chicken : 500 gms

Onion : 1 roughly chopped

Tomatoes 2, roughly chopped

Red , green , yellow peppers : 1 each cut into medium chunks

Ginger garlic paste : 2 tbsp

Red chilly powder : 1/2 tsp

Turmeric powder : 1/2 tsp

Tomato puree : 2 tbsp

Vinegar 1 tsp

Chicken  stock cube : 1

Coriander leaves : for garnish

1. In a wok, heat the oil and butter . Add the cumin seeds and let them splutter.

2. Toss in the chicken on high flame and let it turn white on all sides. Reduce the flame and let it cook for about 10 mins. (much lesser if you using boneless chicken.)

3. Add the onions, tomatoes and bell peppers. 

4..Add the powders  ginger garlic paste , tomato puree and vinegar. 

5. Add the chicken stock cube and 1/2 cup water. Check salt. Fry for 3 to 5 minutes.

6. Cook till sauce is reduced and the vegetables are cooked but still crunchy. 

7. Garnish with chopped coriander leaves.