Chicken Jalfrezi with Coconut Milk
60% authentic · Indo-Chinese / Fusion
A creative twist on Chicken Jalfrezi, incorporating creamy coconut milk for a milder, richer sauce, influenced by South Indian and Southeast Asian flavors. This version balances the traditional jalfrezi spices with a subtle sweetness and creaminess.
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Ingredients
- Chicken thigh, boneless, cubed500g
- Onions, sliced2 medium
- Bell peppers (mixed colors), sliced2
- Tomatoes, chopped150g
- Ginger-garlic paste1 tbsp
- Green chilies, slit1-2
- Coriander powder1 tsp
- Cumin powder0.5 tsp
- Turmeric powder0.5 tsp
- Garam masala0.5 tsp
- Red chili powder0.5 tsp
- Full-fat coconut milk200ml
- Vegetable oil2 tbsp
- Curry leaves1 sprig
- Fresh cilantro, chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Heat oil in a pan over medium heat. Add curry leaves and green chilies, sauté for 30 seconds.
- 2
Add sliced onions and cook until softened, about 5 minutes.
- 3
Add ginger-garlic paste and cook for 1 minute until fragrant.
- 4
Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 1 minute.
- 5
Add cubed chicken and cook until lightly browned.
- 6
Add chopped tomatoes and cook until they soften.
- 7
Pour in the coconut milk and a little water if needed. Bring to a gentle simmer.
- 8
Add sliced bell peppers and garam masala. Cover and cook for 10-12 minutes, or until chicken is cooked through and peppers are tender-crisp.
- 9
Adjust salt and pepper. Garnish with fresh cilantro and serve hot.
