Entree: United Kingdom – British Indian Cuisine – Chicken Jalfrezi (Spicy stir-fried chicken curry with peppers and onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 medium onions, thinly sliced (approx. 10 oz / 285 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 medium green chilies, sliced (adjust to taste)
- 2 bell peppers (1 red, 1 green), cut into 1-inch (2.5 cm) strips (approx. 10 oz / 285 g)
- 2 medium tomatoes, chopped (about 1 1/4 cups / 300 g) or 1 cup (240 g) canned crushed tomatoes
- 1 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) garam masala
- 1/2–1 tsp (1–2 g) red chili powder or cayenne (adjust to heat preference)
- 1 tsp (5 g) salt
- 1/2 cup (120 ml) water or chicken stock
- 1 tbsp (15 ml) plain yogurt (optional, for slight creaminess)
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (15 ml) fresh lemon juice

Instructions

1. Heat oil or ghee in a large heavy skillet or wok over medium-high heat. Add sliced onions and cook, stirring, until soft and beginning to brown, about 6–8 minutes. Add garlic, ginger, and green chilies and cook 1 minute until fragrant.
2. Add ground coriander, cumin, turmeric, red chili powder, and salt; stir 30 seconds to bloom the spices. Add the chicken pieces and stir-fry on high heat until the chicken is sealed and starting to brown, about 5–7 minutes.
3. Stir in chopped tomatoes and bell peppers, add water or stock, and reduce heat to medium. Cover and simmer 8–10 minutes until chicken is cooked through and peppers are tender-crisp. If using, stir in yogurt and sugar, then simmer 1–2 minutes more.
4. Finish with garam masala, lemon juice, and chopped cilantro. Adjust seasoning. Serve hot with naan or steamed rice.