If you’re a world traveler looking to replicate something you’ve eaten while on a South-Asian journey, or simply want to recreate a dish from one of your favorite local Indian restaurants or take-out spots, this recipe for chicken jalfrezi is for you. It’s so good and as near authentic, as you’re going to get this side of the Indian Ocean! I personally love ALL Indian food but there is something about a really good curry, like this chickpea and potato curry or coconut curry, that I can’t get enough of! I encourage you to check out some of my most popular Indian recipes such as butter chicken, chicken korma, or mushroom bhaji. Your family will love them all! Curry is less about “heat” than it is about the blend of some of the world’s most incredible spices that ironically, you’ve probably already got in your pantry! Adjust the spice to your tastes and take your taste buds on a journey with my quick and easy recipe that is so good you’ll wonder how you ever got along without it!
Why You’ll Love Jalfrezi Chicken
Ingredients Needed
Complete list of ingredients and amounts can be found in the recipe card below.
Seasoning – Ground cumin, turmeric, chili powder, and coriander are blended to make what is known as curry. Garam masala – Another spice blend with a warmer note to it, including toasted spices like cinnamon and nutmeg. Together, the curry and garam masala is magic. You can buy this at the store, or make my easy homemade version at home!Vegetable oil – I use vegetable oil for this recipe because its neutral flavor won’t interfere with the flavor explosion that is the rich seasoning. You can use olive oil if you’d prefer, for its health benefits, just be sure to use one with as mellow of flavor as possible.Chicken – Boneless, skinless chicken breasts diced into 1” inch pieces. Avoid butterflied breasts. To get the most bang for your buck and the juiciest pieces of chicken, you’ll want thick cuts of chicken breast.Salt – The added salt will bring out the flavors in this dish. If you’re worried about the amount of salt in the recipe look for low sodium diced tomatoes. Yellow onion – Sautéed with the bell peppers these yellow onion slices become so nice and caramelized and impart so much yummy flavor.Bell peppers – I use a combination of green and red for both a sweet and savory veggie addition. Cooked bell peppers are deliciously tender and depending on the color have a varied level of sweetness. So good!Chili peppers – I use jalapenos, but I make sure to take out the seeds as to not overwhelm the dish with heat. Of course, depending on how hot you like it, you can keep some or all of the seeds in, or completely switch up the type of chili you use.Garlic & ginger – Two very popular aromatics commonly found in many curried dishes around the world. Minced garlic and ginger add a depth of flavor and vibrancy that rounds out everything nicely.Water – I use water, some people prefer to use broth. You can do either or. It helps to thin out and dissolve the spices into the sauce.Diced tomatoes & tomato paste – It’s a tomato-based sauce that also gets infused with curry spices and garam masala, so it becomes one cohesive dish. Flavor for days! Sugar – A common ingredient in tomato sauce, all kinds of pasta sauce, and anything with a tomato base. It helps to cut down the acidity. Not a must, so it’s an optional ingredient. Cilantro – A fresh sprinkling of chopped cilantro is the herbaceous finishing touch that takes the dish over the top just before serving!
How to Make the Best Chicken Jalfrezi
What to Serve with Jalfrezi Curry Chicken
Serve over basmati rice, pilau rice, jeera rice, or turmeric rice. With a side of crispy onion bhaji and fresh naan bread for a complete Indian feast! Enjoy on its own with a simple tossed green salad on the side or enjoy scooping it up with pieces of roti. Finish off your meal with a refreshing glass of homemade mango lassi for dessert!
Tips & Variations
Gluten-free. This recipe is naturally dairy-free and gluten-free as written, but gluten is a sneaky ingredient that can hide in many places. It’s always a good idea to double-check the packaging of each ingredient. When in doubt, look for a certified gluten-free symbol on the label.Adjust the spice. Add as much chili as you like, I used jalapenos but you can use milder chilis like green chiles, Anaheim, poblano, or hatch chili. If you like it a little more spicy, feel free to add more jalapenos, keep some of the seeds in them or swap for hotter chilis like Tabasco or cayenne. Use broth. Substitute chicken broth or stock for water for an additional layer of flavor. Additionally, you could use tomato sauce or tomato puree instead of the diced tomatoes and paste.Use a thermometer. To read the internal temperature of the chicken, use a kitchen thermometer. Once it has reached 165°F/74, you’ll know it’s done.Swap the vegetable oil. Replace the vegetable oil with olive oil, butter, or ghee, if preferred.
Let me know in the comments if you’ve made this recipe. What did you think? Don’t forget to share it with others so they can have an easy curry in a hurry too! © Little Sunny Kitchen
