Chicken Jalfrezi … a quick version of the Indo-Chinese stir fry curry

 “Food for the body is not enough. There must be food for the soul.”
Dorothy Day

Chicken Jalfrezi is a fiery as you like it, and a very popular stir fry curry in the UK, a recipe thought to have originated during the British Raj to use up left over meats. As time went by, there was a shift from mild curries to spicy hot ones on the continent, and the jalfrezi gained popularity. We visited the UK often in the late 1990’s. Next to the chicken tikka masala, this Indo Chinese dish was possibly the most popular.

You can basically ‘build it as you like’, throwing in left over meats to stir fry or do it from scratch. Either which ways, it’s a really quick stir fry to get going, one that comes together in under 30 minutes. Having the meat/chicken marinated ahead  is great if you have time. Marinate with a little ginger-garlic paste, maybe a dash of lime juice and salt. As with any good dish, use good quality ingredients and you know you have a winner.

My version of Chicken Jalfrezi has a slight southern or rather coastal touch with some coconut milk added to offset the fiery hot chilies. Like any good curry, this one too is entirely customisable to taste. I used star anise in the first tempering, a spice I have increasingly grown to love while shooting spices for the Masala Dabba. Post the trip it into the heart of South India to Karaikudi, the love for simple spices like these just became stronger.

I love a curry where tomato meets coconut milk, and with the ease of Dabur Hommade Tomato Puree, Dabur Hommade Ginger Garlic Paste and Dabur Hommade Coconut Milk in my pantry, this recipe was a breeze. Most Indian curries see the use of onions, tomato {puree or fresh chopped}, ginger garlic paste and a smattering of spices, both ground and whole. As you travel along the coastal areas of the Indian peninsula, an increased use of coconut milk in curries teases the palette, a taste that has grown on me. Dabur Hommade is one of the first brands in India to introduce expediency in cooking in Indian kitchens. What makes Dabur even more special is that it is a science based  Ayurveda company. Play with spices as you like, give the vegetables just  a quick stir fry so they don’t lose their crunch. This Chicken Jalfrezi made essentially with peppers, green chilies, onions and tomatoes gets a twist of taste with coconut milk. And yes I sneaked in some Greek yogurt to add to the creaminess. If you like a thick hearty curry which is a quick and easy stir fry, gives you a dose of vegetables, then look no further. This just might be what you were looking for!

Some favourite recipes where I use coconut milk
Kokum Coconut Milk Panna Cotta 
Tropical Coconut Milk Rice Pudding
Quick Tomato Coconut Soup

Chicken Jalfrezi

This Chicken Jalfrezi made essentially with peppers, green chilies, onions and tomatoes gets a delicious twist of taste with coconut milk. If you like a thick hearty curry which is a quick and easy stir fry, gives you a dose of vegetables, then look no further. This just might be what you were looking for!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

• 400 g thigh boneless
• 2 tsp ghee
• 2 gundu chilies
• 2 star anise
• Salt to taste
• Freshly ground black pepper
• 1 tbsp Dabur ginger garlic paste
• 1 onion diced into 1" pieces
• 1/2 red bell pepper 1/2 yellow bell pepper, diced into 1" pieces
• 1 capsicum diced into 1" pieces
• 200 ml Dabur tomato puree
• 100 ml Dabur coconut milk
• 50 ml Greek yogurt
• 1/2 cup fresh coriander finely chopped
• 2-3 green chilies {optional}
• 2-3 green chilies {optional}

Instructions

 

• Heat clarified butter/ghee in a heavy bottom large pan/wok.
• Add the red chilies and star anise and sauté briefly until fragrant.
• Add chicken pieces in one flat lot, taking care not to overcrowd the pan. Season with salt and pepper. Sauté until golden brown over high heat, turn and repeat.
• Remove chicken pieces from pan, and keep warm in a covered bowl.
• Add a teaspoon of clarified butter if required. Add the diced onions and ginger garlic paste. Sauté until fragrant.
• Add turmeric powder/haldi, coriander powder/dhania and red chili powder if desired. Sauté for 30 seconds.
• Now add the bell peppers and capsicum. Sauté again for 3-4 minutes, then add the reserved chicken. Mix briefly, then add the tomato puree and coconut milk.
• Stir and simmer for 15 minutes until the chicken is cooked. Taste and adjust seasoning. Add the green chilies and fresh coriander, then simmer further for 5 minutes Serve hot with rice or naan.