Quick Chicken Jalfrezi
75% authentic · Indian-inspired
A simplified and faster version of Chicken Jalfrezi, perfect for weeknights. It uses pre-made curry paste or a quicker spice blend and focuses on minimal prep while retaining the essential jalfrezi flavors.
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Ingredients
- Chicken breast, thinly sliced400g
- Onion, sliced1 large
- Bell peppers (mixed colors), sliced2
- Jarred tomato sauce or passata200ml
- Garlic paste1 tbsp
- Ginger paste1 tbsp
- Jalfrezi curry paste or Madras curry powder2 tbsp
- Vegetable oil1 tbsp
- Fresh cilantro, chopped1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Heat oil in a large skillet or wok over medium-high heat. Add sliced onions and stir-fry for 2-3 minutes until slightly softened.
- 2
Add sliced chicken and cook until lightly browned on all sides.
- 3
Stir in garlic paste and ginger paste, cook for 1 minute until fragrant.
- 4
Add the jalfrezi curry paste (or curry powder) and cook for another minute, stirring constantly.
- 5
Pour in the tomato sauce/passata and add sliced bell peppers. Add a splash of water if the sauce is too thick. Season with salt and pepper.
- 6
Bring to a simmer and cook for 8-10 minutes, or until chicken is fully cooked and peppers are tender-crisp.
- 7
Stir in fresh cilantro just before serving.
