This chicken jalfrezi recipe is done in 30 minutes, which means it’s a great idea for every time you are in a rush.
Ingredients
- 600 g skinless chicken breast
- 2 sliced onions
- 3 teaspoons garam masala
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 teaspoons cumin seeds ground
- 400 g tin chopped tomatoes
- 2 teaspoons turmeric
- 3cm ginger, grated
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon chili flakes
- 3 grated garlic cloves
- 2 tablespoons coriander seeds ground
- salt
- pepper
Instructions
Get a deep pan and add the oil. Start cooking the onion for 3 minutes, until you notice it’s become soft.
Include the ginger, coriander, garlic, cumin, chili, turmeric, garam masala to the saucepan. Mix everything together and cook for 2 minutes. If you notice that it’s too thick, you can add a little water.
Now, you can add the chicken, chopped tomatoes, salt, pepper, and sliced peppers. Mix again and make sure that the chicken is covered with the sauce.
Wait for the chicken jalfrezi to start boiling and you can now lower the heat. Cook for 15 more minutes, without a lid. Mix several times during the 15 minutes.
Add in the coriander, mix again and take the saucepan away from the heat.
Your chicken is ready and you can serve it immediately. The best side for this dish is rice and a coriander topping.
