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!
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
- ½ 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
- ½ 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.