Indian & South Asian · Lunch · Dinner
Chicken Jalfrezi
चिकन जलफ्रेज़ी
Tender strips of chicken breast tossed in a hot pan with crunchy peppers, onions and green chillies, coated in a tangy, spiced tomato masala. A bright, punchy curry that's light on oil and big on flavour.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 24% · Fat 29% · Protein 47%
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Ingredients
For 4 servings- 600 g (about 3 small breasts)Chicken breast, skinless, cut into strips
- 1/2 tspGround turmeric
- 1 tspKashmiri chilli powder
- 1 tsp6 gSalt
- 1 1/2 tbsp20 gRapeseed oil
- 1 tspCumin seeds
- 2 medium300 gOnions
- 4 cloves12 gGarlic, crushed
- 1 thumb-size piece15 gFresh ginger, grated
- 210 gGreen chillies, sliced
- 2 tspGround coriander
- 1 tspGround cumin
- 1 can (400 g)Chopped tomatoes, canned
- 1/2 cup120 gWater
- 1 large180 gRed bell pepper
- 1 large160 gGreen bell pepper
- 1 tspGaram masala
- 1 tbsp15 gLemon juice
- 1 small handful10 gFresh coriander, chopped (optional)
Steps
- 1
Toss the chicken strips with the turmeric, chilli powder and half the salt; set aside while you prep the vegetables.
- 2
Slice one onion finely; cut the other onion and both peppers into 2–3 cm chunks, keeping the chunks separate.
- 3
Heat 1 tbsp of the oil in a large non-stick wok or frying pan over high heat and stir-fry the chicken for 5–6 minutes until browned and cooked through to 74 °C / 165 °F inside; transfer to a plate.
- 4
Lower the heat to medium, add the remaining oil and the cumin seeds and let them sizzle for 30 seconds.
- 5
Add the finely sliced onion and cook for 6–7 minutes, stirring, until soft and golden.
- 6
Stir in the garlic, ginger and green chillies and cook for 1 minute until fragrant.
- 7
Add the ground coriander and ground cumin and stir for 30 seconds.
- 8
Pour in the chopped tomatoes, water and remaining salt and simmer for 6–8 minutes until thick and jammy.
- 9
Turn the heat to high, add the onion and pepper chunks and stir-fry for 3–4 minutes so they stay slightly crisp.
- 10
Return the chicken and any juices to the pan, sprinkle in the garam masala and toss for 2 minutes until piping hot.
- 11
Take off the heat, stir in the lemon juice and scatter with fresh coriander if using.
Swaps, storage and make-ahead
Swaps
- Swap the chicken for 600 g of firm tofu or drained chickpeas to make it vegan, adding them at the end just to heat through.
- Use boneless skinless chicken thighs instead of breast for juicier meat that is more forgiving if slightly overcooked.
- Replace the fresh green chillies with half a sliced green bell pepper for a milder version that still has the same look and crunch.
- If you can't find Kashmiri chilli powder, use 1/2 tsp regular chilli powder mixed with 1/2 tsp sweet paprika.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot all the way through. It can be frozen for up to 2 to 3 months, though the peppers will soften once thawed.
Make ahead
Make the tomato masala up to 3 days ahead and keep it in the fridge, and slice the onions and peppers a day in advance. On the day, cook the chicken and vegetables fresh and stir them into the reheated sauce so the peppers stay crisp.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (463 g) | Per 100 g | |
|---|---|---|
| Calories | 311 kcal | 67 kcal |
| Protein | 36.9 g | 8 g |
| Carbohydrates | 19.1 g | 4.1 g |
| of which sugars | 9 g | 1.9 g |
| Fiber | 5.9 g | 1.3 g |
| Fat | 10.1 g | 2.2 g |
| of which saturated | 1.4 g | 0.3 g |
| Sodium | 776 mg | 168 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
