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Recipe Types: Beef , Bread , Chicken , Chocolate , Indian , Lamb , Preserves and pickles , Turkey

Chicken Jalfrezi Indian Curry

2023-11-12
Chicken Jalfrezi Indian Curry (Bengal)
  • Yield: 4
  • Servings: 4
  • Prep Time: 30m
  • Cook Time: 30m
  • Ready In: 60m

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Jalfrezi (also jhal frezi, jaffrazi) is a stir-fried curry dish originating in Bengal and popular throughout South Asia. Jalfrezi means “hot-fry”. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes. Here we will use chicken; specifically the thigh meat which is juicy and cost effective!

Ingredients

  • 4 large chicken thighs (skin on and bone in)
  • 1 tablespoon ghee
  • 2 tablespoons vegetable oil
  • 8 cm cassia bark
  • 3 cloves
  • 4 cardamom pods
  • 2 Indian Bay leaves (Cinnamomum Tamala)
  • 2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 medium onion chopped
  • 1 tablespoon minced fresh ginger
  • 1.5 tablespoon minced fresh garlic
  • 3 teaspoons Coriander ground
  • 2 teaspoons Curry Powder
  • 1 teaspoon Cumin ground
  • 1/2 teaspoon Turmeric powder
  • 3 teaspoons chilli powders (Kashmiri + Deggi Mirch)
  • 1 teaspoon Smoked Paprika
  • 1/2 tin of pureed tinned tomatoes
  • 1 Fresh Tomato
  • 1/2 Red Capsicum sliced
  • 1/2 Green Capsicum sliced
  • 6 finely sliced Green Chillies

Method

Step 1

Heat the ghee and oil to a medium heat and add the cassia bark, bay leaves and cardamom pods to release the spices oils.

Step 2

After a minute add the onion, garlic, ginger and some salt. Cook gently until the onions soften.

Step 3

Now add the spices: coriander, curry powder, cumin, turmeric and chilli powders .. cook for 1 minute. Stir to prevent burning.

Step 4

Now add the pureed tinned tomatoes.

Step 5

Add your chicken (I like to char the skin in a separate frying pan and fully cook the (boned) thighs). Traditionally you would just add the chicken thighs to you pan with the cooked spices and tomatoes in it. Add stock or water to prevent burning.

Step 6

When the chicken is fully cooked, in a separate frying pan.. sear the capsicum slices, sliced chillies and quartered fresh tomato in a little oil (I use some surplus floating oil from the main dish.) Just until the capsicums colour on one side.

Step 7

Tip the capsicums pan into the main dish and stir once. Garnish with fresh coriander and serve immediately.

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