Jalfrezi is a mild Pakistani chicken curry. This recipe is made with free range chicken breasts in a tomato gravy with onions and green capsicum. Served with steamed rice.

30 Minutes. A curry house favourite.

2 x 180g free range chicken breasts
1 brown onion
3 garlic cloves
2 large tomatoes
1 lemon
1 green capsicum
1 cup long grain rice
1 teaspoon part chilli powder
3 teaspoons parts turmeric
2 teaspoons ground ginger
3 teaspoons ground cumin
3 teaspoons ground coriander
25g butter

Cook rice
Using absorption method, cook rice. Place the rice in a saucepan with 2 cups of cold water. Bring to the boil and simmer until the water has completely absorbed. Cover with a lid and remove from heat. Set aside for a minimum of 15 minutes. 

Marinate chicken & prepare veg
Cut chicken into large bite sized pieces and combine in a bowl with all of the spices. Mix to coat well and set aside. Thinly slice the onion. Slice capsicum into 0.5cm strips. Roughly chop the tomatoes. Crush the garlic.

Cook curry
Heat a medium sized pot with a lid to medium heat with a drizzle of olive oil. Cook the onion and garlic for 4 – 5 minutes. Next add the chicken and reduce heat. Cook for 5 - 6 minutes. Stir through the capsicum and tomatoes. Season with salt. Cover the pan with a lid and cook for 20 minutes, stirring occasionally.

To serve
Remove from heat, stir in the butter and juice of the lemon. To serve, spoon the chicken jalfrezi onto plates with rice.

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October 19, 2016 by Timothy Ryder
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