RESTAURANT STYLE CURRIES - HOW TO MAKE CHICKEN JALFREZI
Steps:
- Heat the oil in a frying pan over medium high heat. When hot, add the onion and bell peppers and fry for about three minutes. You want the veggies to still have a bit of bite to them.
- Stir in the garlic and ginger paste and fry for a further 30 seconds and then add the green chillies, chilli powder and mixed powder.
- Stir well to coat the veggies with the spices and then add the tomato puree and bring to a simmer.
- Now add a ladle or two of the base sauce. Let this come to a simmer. Do not stir unless the sauce is sticking to the pan.
- Add the chicken to the simmering sauce and stir so that it is coated with the sauce mixture. You are building this curry from the bottom up. If it is looking dry, add more base sauce. If you add too much, just cook it down until you are happy with the consistency. Ad the tomato and stir in and heath through for a minute
- Season with salt to taste and adjust other seasoning too. If you want it spicier, you could add more chilli powder or green chillies for example. Just be sure to simmer any added spices for a while to cook out the raw flavour.
- Sprinkle the fenugreek leaves and garam masala on top. Garnish with the chopped coriander (cilantro) leaves and a twist of lemon or lime to serve.
Nutrition Facts : Calories 354 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 348 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
CHICKEN JALFREZI
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
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
CHICKEN JALFREZI
A culinary triumph for curry-loving dieters - what's not to like? We've reworked this classic to encourage your ever-decreasing waistline, so get shopping and chopping.
Categories Main Hairy Dieters Curry
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Finely chop 4 of the chillies - deseed a couple or all of them first if you don't like very spicy food. Split the other 2 chillies from stalk to tip on 1 side without opening or removing the seeds. Cut each chicken breast into 7 or 8 bite-sized chunks. Heat a tablespoon of the oil in a large, fairly deep, non-stick frying pan (or wok) over a high heat. Add the garlic, chopped chillies, chopped tomatoes, cumin, garam masala, turmeric, sugar and salt, then stir-fry for 3-4 minutes until the vegetables soften. Don't let the garlic or spices burn or they will add a bitter flavour to the sauce. Next, add the chicken pieces and whole chillies and cook for 3 minutes, turning the chicken regularly. Pour over the 200ml of water, stir in the yoghurt and reduce the heat only slightly - you want the sauce to simmer. Cook for about 8 minutes, stirring occasionally until the chicken is tender and cooked through and the sauce has reduced by about a third. The yoghurt may separate to begin with but will disappear into the sauce. While the chicken is cooking, heat the remaining tablespoon of oil in a clean pan and stir-fry the onion and pepper over a high heat for 3-4 minutes until lightly browned. Add the quartered tomatoes and fry for 2-3 minutes more, stirring until the vegetables are just tender. Mix the cornflour with the tablespoon of water to form a smooth paste. When the chicken is cooked, stir in the cornflour mixture and simmer for a few seconds until the sauce thickens, stirring constantly. Remove from the heat, add the hot stir-fried vegetables and toss together lightly. Serve immediately. And just in case you were wondering - don't eat the whole chillies!
Nutrition Facts :
SLOW COOKER CHICKEN JALFREZI
This is a really simple chicken jalfrezi recipe that comes out beautifully in the slow cooker without much prep. You can make it as spicy as you want - although jalfrezi is normally medium spicy. Just put all the ingredients in the slow cooker and enjoy the smells throughout the house!
Provided by judek27
Categories World Cuisine Recipes Asian Indian
Time 6h20m
Yield 4
Number Of Ingredients 14
Steps:
- Dust chicken with flour in a bowl.
- Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
- Cook on Low until chicken is no longer pink at the center, about 6 hours.
Nutrition Facts : Calories 266 calories, Carbohydrate 20.7 g, Cholesterol 69.2 mg, Fat 8.1 g, Fiber 4.7 g, Protein 29.3 g, SaturatedFat 1.6 g, Sodium 590.9 mg, Sugar 8.9 g
CHICKEN JALFREZI
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
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
CHICKEN JALFREZI
I love a good curry. It might be a Vindaloo, Rogan Josh, Madras or a mild Korma. This recipe comes from good old blighty and really packs a punch.
Provided by SueVM
Categories Curries
Time 5h
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours.
- Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes.
- Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside.
- Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes.
- Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir.
- Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice.
Nutrition Facts : Calories 635.9, Fat 32.7, SaturatedFat 17.4, Cholesterol 216.6, Sodium 330.9, Carbohydrate 32.1, Fiber 8.2, Sugar 15.7, Protein 56.1
CHICKEN JALFREZI
Make and share this Chicken Jalfrezi recipe from Food.com.
Provided by Diana Adcock
Categories Chicken Thigh & Leg
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
- In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
- Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
- Add the coriander, cumin, tomatoes, green peppers and mix well.
- Cover and cook another 15 minutes.
- Add a bit of water if too thick.
- Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
- (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.
Nutrition Facts : Calories 380, Fat 14.3, SaturatedFat 3, Cholesterol 188.9, Sodium 256.1, Carbohydrate 15.3, Fiber 4, Sugar 6.1, Protein 47.2
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