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Chicken Jalfrezi
A semi-dry Indian curry consisting of chicken stir-fried with tomatoes, onion, peppers, and spices then served with steamed rice.
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servings: 3
total time: 30 minutes
recipe by: Frankie
Ingredients
- THE RICE:
- 1 cup uncooked long-grain white rice
- 1 1/2 cups water
- THE CURRY:
- 1 TBSP peanut oil
- 8 ounces roma tomatoes, peeled and small chopped
- 1 yellow onion, small chopped
- 4 garlic cloves, minced
- 1 TBSP freshly minced ginger
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp ground turmeric
- 1 green bell pepper, small chopped
- 1 serrano pepper, thinly sliced
- 1 TBSP soy sauce
- 1 TBSP rice vinegar
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Directions
- THE RICE:
- Add the rice and water to a medium-size saucepan and bring to a boil over medium-high heat.
- When the water just begins to boil reduce heat to low then place a lid on the pan.
- Simmer over low heat for 10 minutes. Do not remove the lid, keep the lid on the pan the entire time.
- After 10 minutes turn off the heat and let rest 15 minutes, once again do not remove the lid.
- After rice has rested 15 minutes you can remove the lid and fluff with a fork.
- THE CURRY:
- Heat a wok or large pan over medium-high heat.
- When the pan is hot drizzle in the oil then add the chopped tomatoes, onion, garlic, and ginger and stir-fry until onions are softened and tomatoes begin to break down, about 5 minutes.
- Add the chicken pieces to the pan and continue to stir-fry until chicken is cooked through, about 10 minutes.
- Stir in the salt, coriander, cumin, cayenne, turmeric, bell pepper, serrano, soy sauce, and vinegar then continue to stir-fry for about 2 more minutes.
- Serve the curry with the steamed rice.
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