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How to cook Indian Chicken Jalfrezi Recipe
Indian Chicken Jalfrezi Recipe is a curry dish, with green peppers and a hot and spicy dry sauce, it smells and tastes absolutely wonderful and quite simple to prepare.
This Chicken Jalfrezi dish from Bengal but that is claimed by India, Pakistan, and a favorite dish in the United Kingdom. The recipe we have here is the Indian version, please give it a try.
Indian Chicken Jalfrezi Ingredients by Pinoy Recipe dot net:
- 2 tbsp Olive oil
- 1 medium Onion
- 2 Cloves garlic
- 1 Green chilli
- 3 cm of fresh root ginger
- 2 Chicken breasts
- 2 tsp Mild to medium curry powder or paste
- 1/4 tsp Salt
- 1 tsp Tomato puree
- 120 ml Water
- 1 Green pepper
- 1 Teaspoon
- 1 Tablespoon
- 1 Chopping board for chicken
- 1 Chopping board for vegetables
- 1 Large sharp knife
- 1 Small sharp knife
- 1 Metal grater
- 1 Non-stick frying pan
- some plates to hold the ingredients
- 1 Wooden spoon
Indian Chicken Jalfrezi Recipe Cooking Procedure:
- Step 1:Prepare
Finely chop a medium sized onion.
Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.
Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds. Chop finely Chilli juices can burn your skin so when you’ve finished, wash your hands.
Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.
Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.
Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.
- Step 2: Heat the oil
Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
HANDY HINT: For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil.
- Step 3: Start to fry
When it’s hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.
- Step 4: Add flavour
Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purÃ©e, and 1/4 teaspoon of salt. Stir everything for about 30 seconds
- Step 5: Add the chicken
Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it’s almost cooked. Stir continuously to stop it sticking.
- Step 6: Add water
Now add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you’d prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.
- Step 7: Add ginger and pepper
Finally add the grated ginger and chopped pepper, and cook for another minute.
- Step 8: Check the chicken
If you’re worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.
- Step 9: Serve
This dish is fantastic served either with basmati rice or with hot naan.