CarolCooks2 in my Kitchen…Chicken Jalfrazi…

We love an Indian Curry …This week we thought as we had some bell peppers to use we would make our version of a Jalfrezi. It is said that Chicken Jalfrazi was invented during the British Raj it is now on every Indian restaurant s menu…so what does Jalfrazi mean?… Jalfrezi’ means a type of Indian technique through which a hot & spicy curry is made with fried meat and vegetables. In Bengali, ‘Jal or jhal’ means spicy and ‘frezi’ means stir-fried…

Chicken Jalfrezi.

Jalfrezi is a spicy curry. It certainly isn’t mild. On a scale of 1-10, with 10 being the hottest, Jalfrezi certainly sits somewhere in the range of a 7-10. It is hot because the recipe includes both chilli powder and chopped fresh green chilli.

Ingredients:

500 gm of chicken with the skin removed and cut into cubes.

For marinade:

  • 2-inch piece of fresh ginger peeled and either grated or as I do I blitz it together with the garlic.
  • 4-6 pieces of garlic peeled and grated.
  • 1/2 tsp turmeric
  • 1 -2 tsp of garam masala powder
  • Salt to taste.

For the vegetable mix:

  • 200 gm of onions peeled and thickly sliced or chopped
  • 1-3 green chillies sliced
  • 250 gm fresh tomatoes quartered
  • 2 tbsp ghee/oil
  • Salt to taste.

For cooking curry gravy:

  • 2 tbsp Ghee/oil
  • 1/2-2 tsp chilli powder
  • 2 tbsp tomato paste

Mix the ginger, garlic turmeric, garam masala powder and salt together. Coat the chicken and marinate for 2-3 hours.

To cook the jalfrezi heat your ghee in a wok then add your sliced onions, chillies, peppers and salt and stir fry for 5 minutes.

Add your tomato wedges and cook until the onions are translucent and the tomatoes half-cooked about 10 minutes. Lift out with a slotted spoon and set to one side.

Add 2 tbsp of ghee and heat then add your chicken pieces..sometimes I use legs or thighs. Cook on high heat for 5 mins, stirring.

Add the chilli powder and the tomato puree. lower the heat and simmer until the chicken is cooked. If it is too dry add some water we prefer a thinner sauce rather than thick and dry. Add the vegetables and cook for 5-10 mins.

smart

Taste and adjust seasoning if necessary…We like this curry as we prefer a tomato-based curry like the Jalfrazi …

Garnish with chopped coriander and serve with rice, mango chutney and flatbread or nan bread.

Enjoy!

30 thoughts on “CarolCooks2 in my Kitchen…Chicken Jalfrazi…”

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    1. CarolCooks2 Post author

      Its the other way round with me I never used to like too spicy but now my tolerence to heat has grown… Although I draw the line at chomping on raw chillies like my daughter in law does thats a chilli too far for me.. 😂 X

      Liked by 1 person

    1. CarolCooks2 Post author

      I hope you enjoy, Beth if you like heat you will… It depends how hot your chilli powder is and your chillies ours are hot here but I know in the UK they are not as 🔥

      Liked by 1 person

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