Chicken jalfrezi (chicken with peppers and onions in a spiced sauce)

Jalfrezi (from the Bengali "jhal frezi", meaning "hot fry") was originally a dish created to use up leftover meat, and British-Indian cuisine made it world famous: chicken in a hot, tomatoey sauce with crunchy peppers and onions. The vegetables are added at the end so they keep their bite.

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Method

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1. Mix the chicken with salt, turmeric and ½ tsp chilli powder and leave for 10 minutes. ⏱ Timer: 10 min
2. Heat 1 tbsp oil in a large, deep frying pan over medium heat and brown the chicken until golden; remove.
3. In the remaining oil fry the cumin seeds for 20 seconds, add the finely chopped onion and cook for 6–8 minutes until golden brown. ⏱ Timer: 6 min
4. Add the garlic and ginger and fry for 1 minute, then the spices and stir for 30 seconds. ⏱ Timer: 1 min
5. Pour in the tomatoes and cook for 8–10 minutes until thickened and the oil separates; return the chicken and cook covered for 8 minutes. ⏱ Timer: 8 min
6. Add the large onion pieces, the peppers and the chillies and cook for 4–5 minutes so the vegetables stay crunchy; sprinkle with coriander and serve. ⏱ Timer: 4 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Add the vegetables only at the end so they stay crunchy.
• The amount of chilli controls the heat; the seeds are the hottest part.
• Use paneer or tofu for a vegetarian version.
• Served with rice, naan or roti it makes a complete meal.

Frequently asked questions

How hot is it?

Medium hot; the green chillies provide the fire and you can adjust to taste.

Can it be frozen?

Yes, for 2 months; the peppers will be a little softer.

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