How to Make a Healthy, Authentic Chicken Jalfrezi With Chef Hussain
If you love original, pure Indian cuisine you're in the right place. We don't do gloopy, watery or oily sauces. Straightforward, honest food - just how we make it at home. For a vegetarian or vegan option, substitute the chicken for tofu, beans or legumes.
What is a Chicken Jalfrezi? 🍛
Jalfrezi is a dish that originated in the Indian subcontinent and became popular in the region and the UK. It first appeared in British Indian cookbooks and was a way to use up leftovers by frying them with chilli and onion. Jalfrezi is usually made by stir-frying ingredients, which was introduced by the Chinese.
🔥 Is a Jalfrezi Hot?
Jalfrezi translates as hot-fry, which relates to the dish's origin in the British Raj. It's considered one of the hotter curries and is made with green chillies and a dense, red sauce.
🛒 Ingredients:
-5 tbsp rapeseed oil
-1/2 large white onion
-3 cloves of garlic
-1″ ginger
-4-5 slices of red pepper
-4-5 slices of yellow pepper
-1-2 tbsp tomato puree
-1/2 tbsp mixed curry powder
-1/2 tbsp chilli powder
-1/4 tbsp haldi powder
-approx 400g diced chicken
-1 and 1/2 cup of water
-pinch of Kasuri methi
-3 medium bird's eye chillies
-1/2 fresh tomato
-sprig of coriander
📖 Recipe:
1. Add 5 tbsp of rapeseed oil to a pan and heat
2. While the oil is heating, cut half an onion into coarse pieces, which maintains a crunch in your veg
3. Then slice 4-5 pieces of red and yellow peppers
4. Add the onions to a pan with a pinch of salt, caramelise your onions but don't brown them too much.
5. Add the chopped garlic and ginger and cook for 1 minute.
6. Add the peppers and gently soften for 1-2 minutes.
7. Add 1-2 tbsp of tomato puree and simmer for 1-2 minutes.
8. Spoon in the curry powder, chilli powder and haldi powder and mix into the veg.
9. Turn the heat up and stir in the chicken, ensuring it soaks up all the spices.
10. Cook for 1-2 minutes and keep turning so the dish doesn't burn.
11. Add half a cup of water and mix into the dish, notice the sauce start to develop, simmer for 1-2 minutes.
12. Grab 1-2 pinches of Kasuri methi and crush in your hands, sprinkle into the pan.
13. Add 1 cup of water and turn the heat up.
14. Chop three bird's eye chillies lengthways and add to the pan.
15. Chop half a fresh tomato into quarters and add to the pan.
16. Add more water if your pan is drying up.
17. Add some fresh coriander and mix into the dish.
18. Serve and enjoy!
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