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.
10 minutes
40 minutes
Chicken Jalfrezi Curry
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
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.
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