Chicken Jalfrezi Curry
This spicy Indian-Chinese curry is much lower in fat than those cooked in heavy cream and is a snap to put together. Serve over steamed basmati rice for a quick and tasty weeknight meal.
PREP TIME
10 minutes
COOK TIME
40 minutes
Ingredients
For the spice mix:
1 teaspoon ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1 cinnamon stick
Remaining ingredients:
1 pound boneless, skinless chicken thighs, cut into 2" pieces
1 large white or yellow onion, sliced
2 green chilies, sliced thin
3 cloves garlic, minced
1 tablespoon freshly ground ginger
5 tomatoes, chopped
1 green or red bell pepper, cut into chunks
2 tablespoons vegetable oil
Handful of fresh cilantro leaves
1/4 cup water
1 teaspoon ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1 cinnamon stick
Remaining ingredients:
1 pound boneless, skinless chicken thighs, cut into 2" pieces
1 large white or yellow onion, sliced
2 green chilies, sliced thin
3 cloves garlic, minced
1 tablespoon freshly ground ginger
5 tomatoes, chopped
1 green or red bell pepper, cut into chunks
2 tablespoons vegetable oil
Handful of fresh cilantro leaves
1/4 cup water
Directions
Heat oil in a large, heavy skillet to medium and cook until onions begin to turn golden, about 6-8 minutes. Add chilies, garlic and ginger along with spice blend and cook for another 2-3 minutes, until mixture becomes fragrant. Add chicken and cook for 4 minutes. Add tomatoes and water, cover and cook for 30 minutes, until sauce is thickened and chicken is cooked through. Garnish with cilantro and serve immediately.
Looking for inspiration? Try these recipes:
Sausage, Kale and Potato Soup
Chimichurri Sauce
Greek Stifado
