Chicken Jalfrezi
Ingredients:
2 tbsp vegetable oil
1 large onion, sliced
3 garlic cloves, minced
1-inch piece of ginger, grated
1 green bell pepper, chopped
1 red bell pepper, chopped
2-3 green chilies, sliced (optional)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 tsp garam masala
14 oz (400 g) canned tomatoes, chopped
1 lb (450 g) chicken breast, cut into bite-sized pieces
Salt to taste
Fresh cilantro for garnish
Ingredients:
2 tbsp vegetable oil
1 large onion, sliced
3 garlic cloves, minced
1-inch piece of ginger, grated
1 green bell pepper, chopped
1 red bell pepper, chopped
2-3 green chilies, sliced (optional)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 tsp garam masala
14 oz (400 g) canned tomatoes, chopped
1 lb (450 g) chicken breast, cut into bite-sized pieces
Salt to taste
Fresh cilantro for garnish
Directions:
Heat Oil: Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.
Add Aromatics: Add the minced garlic and grated ginger to the pan and cook for 2-3 minutes until fragrant.
Cook Peppers and Chilies: Add the chopped green and red bell peppers along with the sliced green chilies. Cook for about 5 minutes until the peppers start to soften.
Spice It Up: Stir in the turmeric, cumin, coriander, chili powder, and garam masala. Cook for 1-2 minutes to toast the spices.
Add Tomatoes: Pour in the chopped tomatoes and cook for 5-7 minutes until the sauce thickens slightly.
Cook the Chicken: Add the chicken pieces to the pan and stir to coat them in the sauce. Cover and cook for 10-12 minutes, or until the chicken is fully cooked and tender.
Season and Serve: Taste and season with salt as needed. Garnish with fresh cilantro and serve hot with rice or naan.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes�Kcal: Approximately 280 per serving | Servings: 4
Heat Oil: Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.
Add Aromatics: Add the minced garlic and grated ginger to the pan and cook for 2-3 minutes until fragrant.
Cook Peppers and Chilies: Add the chopped green and red bell peppers along with the sliced green chilies. Cook for about 5 minutes until the peppers start to soften.
Spice It Up: Stir in the turmeric, cumin, coriander, chili powder, and garam masala. Cook for 1-2 minutes to toast the spices.
Add Tomatoes: Pour in the chopped tomatoes and cook for 5-7 minutes until the sauce thickens slightly.
Cook the Chicken: Add the chicken pieces to the pan and stir to coat them in the sauce. Cover and cook for 10-12 minutes, or until the chicken is fully cooked and tender.
Season and Serve: Taste and season with salt as needed. Garnish with fresh cilantro and serve hot with rice or naan.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes�Kcal: Approximately 280 per serving | Servings: 4
