Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Dry, fiery stir-fried curry — India.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 700 g chicken thighs, sliced
- 2 peppers
- 1 onion, sliced
- 3 garlic cloves
- thumb of ginger
- 2 green chillies, sliced
- 2 tbsp curry powder
- 1 tsp cumin
- 1 x 400g tin chopped tomatoes
- 1 tbsp oil
- Fresh coriander (cilantro)
Method
- Heat the oil in a wok over a high heat and brown the chicken for 5 minutes. Remove.
- Fry the onion, peppers and green chillies for 5 minutes, until softened and charred in places.
- Add the garlic, ginger, curry powder and cumin for 1 minute, until fragrant.
- Add the tomatoes, return the chicken, and cook briskly for 12–15 minutes, stirring, until the chicken is cooked and the sauce clings — jalfrezi should be dry, not saucy.
- Taste and season, scatter with coriander, and serve with cauliflower rice.
Swaps and tips
Jalfrezi is meant to be dry and punchy, so cook off most of the liquid. Serve with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 13 g | 4 g | 17 g | 330 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
