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Chicken jalfrezi in a bowl with white rice
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Chicken Jalfrezi

When you need a meal that's big on flavors with little effort, throw together this delicious chicken jalfrezi. This one-pan recipe combines rich seasonings and a thick tomato sauce with juicy chicken and bright peppers for an easy but incredible curry.
Course Main Course
Cuisine Indian
Keyword curry, one-pan meal, takeout
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 280kcal

Equipment

  • Large skillet
  • Plate
  • Tongs

Ingredients

  • 1 pound boneless, skinless chicken breasts 1-3 chicken breasts, depending on size; cut into bite-sized pieces
  • salt to taste
  • pepper to taste
  • 1 tablespoon neutral cooking oil
  • 2 tablespoons butter or ghee
  • 1 medium onion diced
  • 3 cloves garlic chopped
  • ½ of one red bell pepper chopped
  • ½ of one green bell pepper chopped
  • 1 red chili pepper chopped
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • 1 14-ounce can diced tomatoes
  • ¼ cup chicken stock
  • 1 tablespoon tomato paste
  • rice optional, for serving
  • naan optional, for serving

Instructions

  • Liberally season chicken breast pieces with salt and pepper to taste. In large skillet over medium-high heat, heat oil until shimmering. Once oil is hot, add seasoned chicken pieces to skillet and brown chicken on all sides. Transfer browned chicken to plate and set aside.
    Chicken breast pieces in large skillet
  • Add butter to skillet and melt over medium-high heat. Once butter is melted, add onions and sauté 2 minutes or until translucent. Add chopped garlic and sauté 1 additional minute or until fragrant.
    Chopped garlic and butter in large skillet
  • Add chopped bell peppers and chili pepper. Sauté 2 minutes, stirring frequently. Stir in garam masala, turmeric, cumin, coriander, and ground ginger. Cook until fragrant.
    Bell peppers and garlic in large skillet
  • Pour in diced tomatoes, chicken stock, and tomato paste and stir well. Return chicken breast pieces to skillet and stir to coat in sauce. Reduce heat to low and simmer, uncovered, until sauce thickens. Serve chicken and sauce warm with rice and naan if desired.
    Chicken jalfrezi in large skillet

Notes

  • Make it Dairy Free: Use a non-dairy butter.
  • Make it Gluten Free: Make sure your chicken stock is gluten free.
 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed, not including optional rice or naan. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 14g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 250mg | Potassium: 893mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1544IU | Vitamin C: 92mg | Calcium: 63mg | Iron: 3mg | Net Carbs: 10g