Dinner, worked out
Chicken Jalfrezi
Bold peppers, punchy spice, and the chicken already worked out.
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Guided one step at a time, with timings, heat cues and what to look for.
7
7 guided steps
Read the full method instead
- 1
Get everything ready
Dice the chicken if needed, slice the onions and peppers, and prepare the garlic, ginger, chillies, tomatoes and spices before the pan gets hot.
- 2
Colour the chicken
Heat the oil over medium-high heat. Add the chicken and cook, turning it so the outside starts to colour. It will finish cooking later in the sauce.
- 3
Add the onions and peppers
Add the onions and peppers and cook until they begin to soften but still keep a little bite.
- 4
Add the aromatics and spices
Stir in the garlic, ginger, chilli and dry spices. Keep everything moving so they become fragrant without catching.
- 5
Build the sauce
Add the tomatoes and tomato purée with a small splash of water. Stir well so the sauce starts to coat the chicken and vegetables.
- 6
Simmer and check the chicken
Lower the heat and let the jalfrezi simmer until the sauce has thickened and the chicken is cooked through. Check the largest pieces yourself before moving on.
- 7
Finish and serve
Taste and adjust the seasoning. Finish with fresh coriander or extra chilli if you like, then serve with rice, roti or your usual sides.