Dining Mosaic

Green Chili Chicken Jalfrezi

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Dining Mosaic, Green Chilli Chicken Jalfrezi
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!

Chicken Jalfrezi, Dining Mosaic
Chicken Jalfrezi

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:

Onions, Cooking, Dining Mosaic

Heat a pot with oil and 2tbsp of butter. When shimmering, add chopped onion, some garlic, and salt and pepper

flouring chicken, dining mosaic

Place some lightly salted flour in a large bowl. Toss 450g diced chicken in the flour until well coated.

cooking, floured, chicken, dining mosaic

Add the floured chicken to the pot, and let cook for about two to three minutes.

adding spices, chicken, cooking, dining mosaic

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.

cooking, chicken, spices, dining mosaic

Appreciate the beauty and colour as you continue to cook, and then add a few tablespoons of wine to deglaze the pot.

napolina chopped tomato with pepper and chilli

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.

tomato, chicken, cooking, ginger

Stir it up with some ginger…

adding vegetables

Add the veg!

simmering, jalfrezi, spices

Add 200ml (or 4oz) of water, then let the sauce simmer for about 20 to 30 minutes. Add your final spices.

sauce, indian food, chicken, gravy

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.

chicken, jalfrezi, basmati rice, dining mosaic

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 diningmosaic@gmail.com 

Green Chili Chicken Jalfrezi

Green Chili Chicken Jalfrezi

Ingredients

  • 2 tablespoons vegetable oil
  • Flour
  • 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

Instructions

  1. Heat a pot with oil and 2tbsp of butter. When shimmering, add chopped onion, some garlic, and salt and pepper
  2. Place some lightly salted flour in a large bowl. Toss 450g diced chicken in the flour until well coated.
  3. Add the floured chicken to the pot, and let cook for about two to three minutes.
  4. Add 1 tsp chilli powder (or cayenne powder) and 3 tsp of each: tumeric, ground cumin, and ground coriander.
  5. Add wine to deglaze the pot. Let the wine boil. Scrape off the brown bits at the bottom and wait until wine reduces.
  6. Add chopped tomato, ginger, and the veg.
  7. Add 1/2 pint of water, bring to the boil, and let simmer for twenty minutes.
  8. Stir in 1 tbsp milk or cream until desired consistency. Serve with basmati rice, lime, and naan bread.
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