My Chicken Jalfrezi

My Chicken Jalfrezi


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About this recipe: Chicken cooked with dhania, jeera, haldi, garam masala and tomatoes into a great dinner dish!

Wajiha Khan

Serves: 4 

  • 4 teaspoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato purée
  • 2 tomatoes, chopped
  • 1 teaspoon white wine vinegar
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kashmiri degi mirch or cayenne pepper
  • 1/2 teaspoon garam masala
  • 1 red capsicum, chopped
  • 500g skinless, boneless chicken breasts - cooked and chopped
  • salt to taste
  • 4 sprigs fresh coriander, for garnish

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the oil in a large frying pan over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato purée, tomatoes and vinegar. Season with turmeric, cumin, coriander, kashmiri mirch and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
  2. Mix the red capsicum and chicken into the frying pan. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with fresh coriander sprigs to serve.

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