100min 2 ppl
Chicken Jalfrezi
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 44g
Carbs 14g
Fats 10g
About this dish
A restaurant-favourite stir-fry of tender chicken, crisp peppers, and onion in a bold, slightly tangy spiced tomato sauce — jalfrezi's defining contrast is the soft meat against the still-crunchy vegetables.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, cut into 2cm wedges and layers separated0.5
- Red Pepperdeseeded and cut into 2cm strips0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Chicken Breastboneless, skinless, cut into 3cm strips375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy frying pan or wok
- Chef's knife
- Cutting board
- Meat thermometer
- Wooden spoon or spatula
- Fine grater
- Measuring spoons
Method
1
Cut the chicken breast into 3cm strips. Cut the onion into 2cm wedges and separate the layers. Deseed the peppers and cut into 2cm strips. Mince the garlic, finely grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander.
Approx. 15 minutes
2
Heat 1 tbsp of vegetable oil in a large heavy frying pan or wok over high heat. Add the chicken strips and stir-fry for 5–6 minutes until golden and cooked through. Check the internal temperature reaches 74°C using a meat thermometer. Transfer the chicken to a plate.
Approx. 6 minutes
3
Heat the remaining 0.5 tbsp oil in the same pan. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion wedges and peppers. Stir-fry on high heat for 3–4 minutes until slightly charred at the edges but still with some bite.
Approx. 4 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly to prevent burning.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring to toast the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes. Cook for 5 minutes until the sauce is slightly reduced and thickened.
Approx. 5 minutes
8
Return the chicken to the pan along with any resting juices. Add the white wine vinegar. Stir well and cook for 3 minutes until the sauce coats the chicken.
Approx. 3 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve immediately, scattered with the freshly chopped coriander.
Approx. 1 minutes
