Looking for something a little spicy? A touch of Indian flavour? Well, I got the dish for you today.....Chicken Jalfrezi!
This is one of those dishes, you can make ahead of time and just forget about until it is time to eat. Don't we all love meals like that?
Confession about this particular dish is that Mike (the husband), made it first. Again.........that was a while ago. Now, he found this recipe somewhere and I have no idea where, because it was written down and not printed out. So, thank you out there in cyberspace somewhere for this delicious dish! I have changed it somewhat from the original, so it probably doesn't matter too much. In any case, it's a wonderful combination of tomato and spice that will keep you coming back for more!
For the Sauce
1 large onion roughly chopped
1 can of whole tomatoes 400 grams
150 ml water
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
4 crushed garlic cloves
2 tablespoons of olive oil
salt and pepper
4 chicken breast cut into slices
1 large red pepper, thinly sliced
1 onion, thinly sliced
crushed garlic cloves
juice of one lemon
1 tablespoon of olive oil
2 teaspoons of ground turmeric
1 teaspoon of coriander
1 teaspoon of cumin
2 tablespoons of garam masala
4 chillies finely chopped
salt and pepper
Large bunch of fresh coriander chopped
Marinade the chicken by adding to a large glass bowl the olive oil, lemon juice, garlic, coriander, turmeric, cumin, garlic, salt and pepper. Give it a good stir and add the chicken. Coat the chicken completely. Cover and refrigerate.
For the sauce you first heat a medium skillet over high heat. Add the olive oil, garlic, chillies and then the onion. Cook over high heat to brown the onions for about 5 minutes. Reduce heat to medium-low and add the water. Continue to cook uncovered until about half of the water has evaporated and the onions are soft. Approximately 15 minutes. Remove from heat and blend until smooth. Set aside.
Next, heat the spices and olive oil in a saucepan. Blend the can tomatoes until smooth and then add to the spices. Cook for a few minutes until flavours are blended. Remove from heat.
Prepare a large stir fry pan and add olive oil. Put over high heat and add chicken. Brown the chicken, stirring for a few minutes. Add the onion and red pepper and continue to cook until the vegetables are soft. This should take about 15 minutes. Reduce heat to low and add sauce to the the pan. Cook for a few minutes and add the garam masala and fresh cilantro. Remove from heat and serve.
This is a dish that can be stored overnight in the fridge and served the next day. Makes for great, fuss free entertaining! Oh, and not to forget, we serve this with Nann bread and Basmati rice.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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