Chicken Jalfrezi
Ingredients
- 2 medium onions, one finely chopped and the other cubed
- 2-3 tbsp avocado or olive oil
- 1 tbsp butter, optional
- 1 lb boneless, skinless chicken thighs cubed
- 1 medium red bell pepper, cubed
- 1 medium yellow or orange bell pepper
- 1 green bell pepper, cubed
- 3 medium tomatoes, chopped
- 1 inch ginger minced
- 5 cloves garlic, minced, about one heaped teaspoon
- 1 tsp cumin seeds
- 1 tbsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp Kashmiri red chili powder or mild paprika, for color
- ½-1 tsp hot chili powder as desired
- 1-2 hot green chillies, chopped optional or use as needed
- ½ tsp freshly ground black pepper
- 1 tsp tomato paste
- 1 tsp lemon juice
- chopped cilantro to garnish
- 1 inch julienne ginger, optional garnish
Instructions
- In a large sauté pan over medium-high heat warm the oil. Add the cumin seeds and onion. Sauté until the onions are lightly golden (~7-8 minutes). Add the garlic and ginger and sauté for another minute, until aromatic.
- Add all the ground spices and sauté for 1-2 minutes. Now add the chopped tomatoes, tomato paste, mix well and cook further for 5 minutes.Add the chicken and sauté until it starts to get opaque, about~3 mins.
- Add the red and green bell peppers, cubed onion petals (if using), green chili pepper and salt. Sauté for another 4-5 minutes, until the bell peppers have softened, but still crunchy to your liking. If the curry is looks dry or lost all its moisture, add about 2 tbsp-1/4 cup of water and sauté to desired consistency. Take it off the heat. This curry is not meant to be very saucy.
- Squeeze in the lemon juice, garnish with cilantro and julienned ginger. Serve with roti, naan, or rice.
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