Indian
Chicken Jalfrezi
by Casa Pappagallo · 705K subscribers on YouTube
A fragrant and spicy Indian-inspired chicken curry with bell peppers and onions, finished with fresh coriander (or parsley) and served with basmati rice. This is a simple yet deeply flavorful dish that will transport you to the streets of South Asia.
- Difficulty
- easy
Ingredients
14 items- Olive OilA little oil for sautéing
- OnionOne for the initial sauté, another for later addition
- Chicken BreastCut into cubes or strips
- GarlicCrushed or pressed
- 2 pcsHot Chili PepperLeft whole
- Coriandolo in PolvereGround coriander
- CuminGround cumin
- Garam MasalaGaram masala powder
- TomatoFresh tomato, chopped
- WaterAdd if the sauce is too thick or if the tomato is not very juicy
- SaltTo taste
- Bell PepperOne bell pepper, sliced into strips
- Coriandolo Fresco(optional) — Fresh coriander for garnish; substitute with parsley if unavailable
- Basmati RiceCooked plain basmati rice for serving
Method
- Finely chop the onion and sauté it in a little oil in a pan.
- Cut the chicken breast into cubes (or strips) and brown it in the pan.
- Once the chicken is well browned, add crushed garlic, 2 whole bird's eye chilies, ground coriander, ground cumin, and garam masala.
- Add the tomato and a little water if needed (depending on the tomato's juiciness). Cover and cook over medium-low heat.
- Meanwhile, slice a bell pepper into strips and slice another onion.
- After about 5 minutes of cooking, add the sliced pepper and onion to the pan. If the sauce is very thick, add a splash of water. Season with salt.
- Cover and cook for another 10–15 minutes.
- Turn off the heat. Garnish with fresh coriander (or parsley, if coriander is unavailable). Serve with plain basmati rice.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
