Jhal Frezi Chicken Easy And Delicious Food

CHICKEN JALFREZI

Chicken Jalfrezi image

This chicken jalfrezi curry is beyond delicious. It's a rich and spicy chicken curry that's best served sizzling hot.

Provided by Michelle Minnaar

Categories Curry

Time 55m

Number Of Ingredients 12

Ingredients

600g (1½lb) chicken breasts, chopped
20ml (4 tsp) ground cumin
20ml (4 tsp) ground coriander
20ml (4 tsp) ground turmeric
15ml (1 tbsp) ghee or oil
1 large onion, peeled and sliced
3 garlic cloves, peeled and crushed
2.5cm (1in) fresh ginger root, peeled and grated
1 green chilli, washed and finely sliced
2 red peppers, washed and sliced
400g (1 can) chopped tomatoes
10ml (2 tsp) garam masala

Steps:

In a large bowl, coat the chicken pieces with cumin, coriander and turmeric. Leave in the fridge to marinate while you're busy preparing the other ingredients and gravy.
In a large frying pan, gently cook the onions in the oil for 5 minutes or until softened.
Turn up the heat and add the garlic, ginger, chilli and red peppers. Continue to stir fry for 2 minutes.
Add chicken to the mix and fry until all areas of the chicken are sealed.
Pour in the tomatoes, stir and let the chicken curry reach a slow simmering point.
Cover with a lid and continue to cook for 20 minutes. Check in on the curry every once in a while to ensure that the gravy doesn't dry up. If it does, add a splash of water to loosen it up again and continue to cook.
At the end of cooking time, stir in garam masala and season to taste.
Serve with your favourite Indian accompaniments. Enjoy!

Nutrition Facts : Calories 275 calories, Sugar 4.7 g, Sodium 90.5 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 12.8 g, Fiber 3.2 g, Protein 36.1 g, Cholesterol 109.5 mg

CHICKEN JALFREZI

Chicken Jalfrezi image

This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.

Provided by Alia Tasleem

Categories World Cuisine Recipes Asian Pakistani

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 ½ pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 ½ teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
½ cup chopped cilantro leaves

Steps:

Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 6.7 g, Cholesterol 79.4 mg, Fat 16.9 g, Fiber 2.1 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 754.5 mg, Sugar 2.6 g

EASY CHICKEN JALFREZI

Easy Chicken Jalfrezi image

A quick and easy homemade version of a takeaway favourite, my Easy Chicken Jalfrezi can be cooked from scratch in under 30 minutes. It's dairy free, gluten free, nut free and pretty healthy too!

Provided by Eb Gargano

Categories Curry Main Course

Time 30m

Number Of Ingredients 17

Ingredients

2 tablespoons olive or rapeseed oil
2 onions (sliced)
3 garlic cloves (grated or crushed)
3 cm ginger (grated)
1 teaspoon chilli flakes ((or to taste, or use fresh chillies, if you prefer))
2 teaspoons cumin seeds (ground)
2 teaspoons coriander seeds (ground)
3 teaspoons garam masala
2 teaspoons turmeric (optional)
600 g skinless chicken breast or thigh (diced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
400 g tin chopped tomatoes
Salt and pepper (to taste)
2 tablespoons fresh coriander ((cilantro), chopped finely, plus extra for garnish)
Pilau rice (cauliflower rice, plain rice and / or naan breads to serve)
Pickles and/or chutneys to serve (optional)

Steps:

Put the oil into a deep, wide saucepan or sauté pan. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
Add the garlic, ginger, chilli, cumin, coriander, garam masala and turmeric. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.
Next add in the chicken. Stir well to coat the meat in the onions and spices and then add the sliced peppers, chopped tomatoes, salt and pepper.
Bring the curry to the boil and then turn down the heat to medium-low and cook for 15 minutes with the lid off, or until the chicken has cooked through and the sauce has reduced to your liking. Stir occasionally.
Stir in the chopped fresh coriander (cilantro) and remove from the heat.
Serve with plain boiled rice, pilau rice or cauliflower rice and/or naan breads. Garnish with more chopped coriander (cilantro)

Nutrition Facts : Calories 324 kcal, Carbohydrate 18 g, Protein 35 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 321 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

CHICKEN JALFREZI

Chicken jalfrezi image

Instead of calling the Indian takeaway, make your own easy chicken jalfrezi. This curry is also healthy with two of your 5-a-day and a dose of vitamin C

Provided by Member recipe by caaaath

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 18

Ingredients

½ large onion, roughly chopped
2 garlic cloves, chopped
1 green chilli, finely chopped
vegetable oil, for frying
400g can plum tomatoes
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
2-3 chicken breasts, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ large onion, sliced
1 red pepper, chopped
2 red chillies, finely chopped (optional)
2 tsp garam masala
handful of fresh, chopped coriander leaves
cooked basmati rice or naan bread to serve

Steps:

Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
Add 300ml water to the onion mixture and simmer for around 20 minutes.
Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.

Nutrition Facts : Calories 252 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium