Slow Cooker Chicken Jalfrezi Recipes

SLOW COOKER CHICKEN JALFREZI

Slow Cooker Chicken Jalfrezi image

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

Ingredients

4 boneless, skinless chicken breasts, cubed
2 tablespoons all-purpose flour
1 tablespoon oil
1 (14 ounce) can tomato sauce
1 large onion, coarsely chopped
1 large green bell pepper, chopped
2 fresh green chile peppers, chopped
2 fresh red chile peppers
2 ½ teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cloves garlic, coarsely chopped
½ teaspoon ground red chile pepper

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

Chicken Jalfrezi image

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

Ingredients

2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 ½ pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 ½ teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
½ cup chopped cilantro leaves

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

Chicken jalfrezi image

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

Ingredients

½ large onion, roughly chopped
2 garlic cloves, chopped
1 green chilli, finely chopped
vegetable oil, for frying
400g can plum tomatoes
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
2-3 chicken breasts, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ large onion, sliced
1 red pepper, chopped
2 red chillies, finely chopped (optional)
2 tsp garam masala
handful of fresh, chopped coriander leaves
cooked basmati rice or naan bread to serve

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

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