Chicken Jalfrezi

Course : Curry
Serves: 1
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1 1/2 pounds chicken breast -- boned and skinned (675g)
4 tablespoons ghee or vegetable oil
2 teaspoons cumin seeds
4 cloves garlic -- minced
1 piece ginger, finely chopped 2 inch
1 large spanish onion -- peeled and chopped
2 medium green chiles -- finely chopped (or more to taste),
1/2 medium green and red peppers -- seeded and coarsely chopped
2 tablespoons minced cilantro
2 medium tomatoes -- chopped (2 to 3)
1 teaspoon salt to taste
1 tablespoons lemon juice
1 teaspoon paprika
1/2 teaspoon turmeric
2 teaspoons curry powder

Preparation / Directions:

Cut the chicken into bite-sized pieces. Heat the oil and fry the cumin seeds for 1 minute. Add the garlic and fry for 1 minute, then add the ginger and fry for a further minute. Add the chicken pieces and stir-fry for about 10 minutes. Lift the chicken out with a slotted spoon and put to one side. Heat the remaining juices on the stove, and when hot fry the spices for 3 minutes. Add the onion and chiles and continue to fry for 5 more minutes. Add the peppers and fry. When they are soft, replace the chicken, add the cilantro and tomatoes, and stir-fry for about 5 minutes on medium heat. Add a little water if needed. Salt to taste and serve. It's nice with a squeeze of lemon juice over the top. serves

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  (3 3/4 Stars!)
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