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!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian
- 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}
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.