In Britain, we love Indian food. Especially Chicken Jalfrezi! It has even overtaken the longstanding national favourite Chicken Tikka Masala as the top curry dish sold in Britain. And for a country with over 10,000 restaurants that serve Indian cuisine, I’d say we know a thing or two about Jalfrezi!
In a Chaat! Magazine/British Curry Club 2011 poll, it was found that the top three Indian dishes were, in order, Jalfrezi, Madras, and Rogan Josh. I’ll be tackling those recipes in the weeks to come, so stay tuned!
As for Chicken Tikka Masala? Well, I have a unique spin on that dish that will surely please you and your family, but for now, try the Jalfrezi. Believe me. It’s divine.
Here’s an interesting tidbit that I didn’t know prior to developing a passion for cooking Indian food: Jalfrezi is actually a method of cooking and not the name of an actual dish! Who knew?
A typical jalfrezi recipe always has peppers (red or green or both) green chilli peppers, tomato, meat (marinated or not), and onion as well as the spices (obviously. come on, it’s Indian food!). Beautifully fused together, these ingredients rest in a thick and spicy sauce.
Did you know: Nearly 6 MILLION Britons visit Indian restaurants every single day? (Source: Chaat/British Curry Club)
When you are finished with my Jalfrezi recipe, you and your family will absolutely love and cherish this dish. But be warned: you must like things to be quite spicy! If not, omit some of the chili peppers and it will still turn out absolutely delicious. No matter how you make it, the jalfrezi is healthy and tasty and you will surely impress yourself and your guests with how easy and quick it is to create.
Make this your dinner and I promise you that your home will be filled with a delicious aroma that will leave everyone begging for more Jalfrezi!
Here’s what you need to do:
Heat a pot with oil and 2tbsp of butter. When shimmering, add chopped onion, some garlic, and salt and pepper
Place some lightly salted flour in a large bowl. Toss 450g diced chicken in the flour until well coated.
Add the floured chicken to the pot, and let cook for about two to three minutes.
Add your spices! You will need 1 tsp chilli powder (or cayenne powder) and 3 tsp of each: tumeric, ground cumin, garam masala, and ground coriander.
Appreciate the beauty and colour as you continue to cook, and then add a few tablespoons of wine to deglaze the pot.
If you can find this, use it! Napolina Chopped Tomatoes with Pepper & Chilli will bring this dish to life. If not, use regular chopped tomato and add 2-3 red and/or green chilli peppers.
Stir it up with some ginger…
Add the veg!
Add 200ml (or 4oz) of water, then let the sauce simmer for about 20 to 30 minutes. Add your final spices.
Stir until the sauce is, well, saucy. It must be thick and slightly dry. You want it to be potent and hit the right spot! Add a little milk and stir it in well in order to create a nice consistency.
And voila! There it is! Chicken Jalfrezi! Now add some lime, basmati rice, and you’ve got yourself a meal! Enjoy. The printout is below 🙂
That’s all for now! If you’re looking for something else to cook, be sure to try my Tabasco Brie sandwich spread or the Aubergine Parmigiana – both are absolutely divine! Follow me on Instagram, Facebook, and Twitter. Ideas, suggestions, or just want to get in touch? Email me at email@example.com
- 2 tablespoons vegetable oil
- 1 chopped onion
- 2 cloves crushed garlic
- 450g diced chicken breast
- 3 teaspoons turmeric
- 2 teaspoon garam masala
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1 400 tin Napolina Chopped Tomato with Green Chilli (or regular chopped tomato)
- 2 tablespoons unsalted Kerrygold Irish butter
- 1/2 pint of water
- 1/4 pint of white wine
- 4 chestnut mushrooms, sliced
- 1 red bell pepper, sliced,
- 1 green bell pepper, sliced
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1 tablespoons easy ginger
- 1 tablespoon milk
- 1/2 cup chopped cilantro leaves
- Heat a pot with oil and 2tbsp of butter. When shimmering, add chopped onion, some garlic, and salt and pepper
- Place some lightly salted flour in a large bowl. Toss 450g diced chicken in the flour until well coated.
- Add the floured chicken to the pot, and let cook for about two to three minutes.
- Add 1 tsp chilli powder (or cayenne powder) and 3 tsp of each: tumeric, ground cumin, and ground coriander.
- Add wine to deglaze the pot. Let the wine boil. Scrape off the brown bits at the bottom and wait until wine reduces.
- Add chopped tomato, ginger, and the veg.
- Add 1/2 pint of water, bring to the boil, and let simmer for twenty minutes.
- Stir in 1 tbsp milk or cream until desired consistency. Serve with basmati rice, lime, and naan bread.