A simple, but very spicy and flavorful chicken curry, served over basmati rice. You can adapt the vegetables to your choice (this one uses red, yellow and orange bell peppers and onion).
It was about 3 years ago I was reading Cook Sister’s blog and put this recipe into my software to try someday. I have an “internet” category within my recipe software, so I know I got the recipes somewhere on the web. Jeanne (that’s Cook Sister) is South African, but the recipe is Indian. What I liked about the recipe was Jeanne’s long list of spices. Actually, I think her husband Nick made the dish, but it’s Jeanne’s blog. More spices = more flavor in my cooking book, if you get my drift. And since I have coriander, green cardamom, cumin seeds and powder, turmeric, and garam masala in my spice pantry, it was just a matter of opening a bunch of different bottles to get this spice rub and sauce enhancer going. Don’t get bogged down when you see how many spices are in this dish – you need them to make this dish taste so darned good!
Jalfrezi is a curry dish that is generally marinated in spices, then made into an all-in-one pan dish with bell peppers and onion. It can have many different proteins in it (chicken, fish, beef, even paneer [a cheese]). And that’s really all it is. It took me about 30 minutes to make the dish from beginning to end (except for the 2-3 hours of marinating, that is).
I did adapt this recipe some – when I read the directions I decided to simplify them a little bit – and I decided to add some of this sauce you see pictured at left. Dulcet is a new brand of products that you can find in some markets, and this sauce was recommended to me by a friend, a Mild Indian Curry Sauce. I suppose I could have used the entire bottle in this preparation, but I just decided to use some of it and use the recipe for the balance. If you don’t have this sauce, don’t worry – just make it without it. The sauce makes a really dark amber-colored mixture. Oh, so full of flavor.
What I liked: how easy it was to make. And how flavorful it was. My dinner came together in not time once I set the rice cooker going and cut up the onions and peppers.
What I didn’t like: nothing at all. My DH loved this dish. Fortunately for him/us, I had leftovers which I put in the freezer for a later dinner.
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Chicken Jalfrezi
Recipe By: Adapted from Cook Sister blog, 2009
Serving Size: 6
NOTES: Note that you use most of the spices in the marinade AND in the chicken preparation, so the easiest thing to do is put all of the dry spices together and separate for each use. If you don’t have the multi-colored bell peppers, use what you can get – all red, all yellow or whatever. I don’t like green bells, so I never use those, but you could easily use all green bells if you like them.
MARINADE:
1/2 teaspoon ginger — mashed to a paste
1/2 teaspoon garlic — smashed and minced
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
1 teaspoon vegetable oil
CHICKEN:
3 boneless skinless chicken breast halves — diced into 1-inch cubes
1 large onion — thinly sliced
1 whole orange bell pepper — slivered
1 whole red bell pepper — slivered
1 whole yellow bell pepper — slivered
2 tablespoons tomato paste
1 stick cinnamon
1/2 teaspoon ginger — mashed to a paste
1/2 teaspoon garlic — mashed and minced
1/2 teaspoon cumin powder
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds
2 whole cardamom — green pods, left whole
2 tablespoons vegetable oil
1 cup water
3 tablespoons Dulcet Indian curry sauce — optional
1 teaspoon Sriracha sauce — or other hot sauce to taste
Salt to taste
1. Mix marinade ingredients, add the chicken cubes and mix until each cube is coated. Allow to marinate for 2-3 hours. Heat 1 Tbsp of oil in a non-stick pan and fry the chicken pieces until the pieces start turning brown. Remove pieces and set aside.
2. Heat rest of the oil in same pan and add the cumin seeds, cardamom pods and cinnamon stick and cook until fragrant. After a few minutes, add the ginger and garlic and sauté for another couple of minutes. Do not burn. (Remove cinnamon stick and cardamom pods if you prefer – otherwise you may bite down on one of them when you eat this.)
3. Add the onions and all the peppers and sauté for a couple of minutes until the onions turn translucent, but not brown. Remove from the pan and set aside.
4. To the same pan, add the chicken pieces, tomato paste, and all the remaining spices. Let the chicken cook over low heat uncovered until it is well-coated with spices. Add about 1 cup of water and salt and simmer covered over medium heat flame 10 minutes till the chicken is almost cooked. Add Dulcet bottled sauce, if using, and hot sauce to taste.
5. Add the reserved peppers and onions back into the pan and let it all cook together for another 10 minutes until chicken is done and the sauce has reached the consistency that you like. Taste sauce for seasoning – add more water to the pan if the fluid evaporates too much. You want enough sauce so it will soak into the rice somewhat.
6. Serve over steamed basmati rice and garnish with minced cilantro.
Per Serving (the rice isn’t included, but even with it, it’s very low calorie): 155 Calories; 7g Fat (37.1% calories from fat); 15g Protein; 10g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 285mg Sodium.

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