Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 2 onions, sliced
- 2 green bell peppers, sliced
- 2 tomatoes, chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp oil
- 1 tbsp butter
- 1 tbsp lemon juice
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a dry skillet, roast cumin and coriander seeds until fragrant. Grind them into a fine powder using a blender or food processor.
2. Heat oil and butter in a large skillet or wok. Add sliced onions and sauté until golden brown.
3. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add the ground cumin-coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
6. Add the sliced bell peppers and sauté for a few minutes until they are slightly tender.
7. Add the boneless chicken pieces and mix well. Cook for 10-12 minutes until the chicken is cooked through.
8. Add lemon juice and mix well.
9. Garnish with fresh coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Bone-in chicken can be used instead of boneless chicken.
- Red bell peppers can be used instead of green bell peppers.
- Canned tomatoes can be used instead of fresh tomatoes.
Variations:
- Vegetables like carrots, peas, and potatoes can be added to the curry.
- Paneer (Indian cottage cheese) can be added instead of chicken for a vegetarian version.
- Coconut milk can be added to make the curry creamy.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours for a more tender and flavorful chicken.
- Use a mix of different colored bell peppers for a more vibrant and colorful curry.
- Adjust the spice level according to your preference by adding or reducing the amount of red chili powder and green chilies.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken jalfrezi curry in a large serving bowl or individual bowls. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
- A side salad or raita (yogurt-based side dish) can also be served.
Suggested side dishes:
- Steamed rice
- Naan bread
- Side salad
- Raita (yogurt-based side dish)
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt or cream to balance the flavors.
- If the curry is too thick, add a little water or chicken broth to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Jalfrezi is a popular Indian curry that originated in the Bengal region of India. It was originally made with leftover meat or vegetables that were stir-fried with spices and vegetables.
Flavor profiles:
The chicken jalfrezi curry is spicy, tangy, and flavorful. The spices used in the curry give it a warm and earthy flavor, while the lemon juice adds a tangy and refreshing note.
Serving suggestions:
Serve the chicken jalfrezi curry with steamed rice or naan bread for a complete meal.
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Region: Indian