Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hairy Bikers Chicken Jalfrezi

Hairy Bikers Chicken Jalfrezi Recipe

  • Author: Ekani Ella
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Method: Stir-frying and simmering
  • Cuisine: Indian

Description

Hairy Bikers’ Chicken Jalfrezi is a traditional Indian curry that features succulent pieces of chicken cooked in a tomato-based sauce spiced with cumin, coriander, and garam masala. This version brings in the Hairy Bikers’ signature approach to food: bold flavors, simple methods, and hearty portions. With the added crunch of bell peppers and onions, this dish is both flavorful and texturally exciting.


Ingredients

  • Chicken breasts (600g / 1.3 lbs): Cut into bite-sized pieces for quick cooking.
  • Onion (1 large): Chopped to add sweetness and depth to the curry.
  • Bell peppers (2, mixed colors): Sliced into strips for texture and color.
  • Garlic cloves (3): Minced to bring aromatic flavor.
  • Fresh ginger (1-inch piece): Grated for added warmth and zest.
  • Green chilies (2): Chopped finely for heat, or adjust to your spice preference.
  • Cumin seeds (1 tsp): Add an earthy base to the dish.
  • Ground coriander (1 tsp): Balances the warmth of the curry with a citrusy note.
  • Ground turmeric (½ tsp): Provides color and a subtle bitterness.
  • Garam masala (1 tsp): A fragrant blend of warming spices.
  • Canned tomatoes (400g / 14 oz can): Forms the tangy base of the sauce.
  • Tomato paste (1 tbsp): Adds a concentrated tomato flavor.
  • Vegetable oil (2 tbsp): For frying the chicken and vegetables.
  • Fresh coriander (a handful): Chopped for garnishing.
  • Salt and pepper: To taste.

Instructions

  1. Prepare the chicken: Cut the chicken breasts into bite-sized pieces, season with salt and pepper, and set aside.
  2. Sauté the onions: Heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped onions and cook for 5-7 minutes until softened and slightly golden.
  3. Add the garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
  4. Cook the spices: Add the cumin seeds, ground coriander, turmeric, and garam masala to the pan. Cook the spices for 1-2 minutes to release their flavors, stirring constantly.
  5. Add the chicken: Increase the heat to medium-high and add the chicken pieces to the pan. Cook for 5-6 minutes until the chicken is browned on all sides but not fully cooked through.
  6. Add the tomatoes: Stir in the canned tomatoes, tomato paste, and chopped green chilies. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15-20 minutes until the chicken is fully cooked and the sauce has thickened.
  7. Add the peppers: In the last 5 minutes of cooking, add the sliced bell peppers to the pan. Cook until they are tender but still slightly crunchy.
  8. Adjust seasoning: Taste the curry and season with more salt, pepper, or chili if needed.
  9. Garnish and serve: Stir in fresh coriander and serve the jalfrezi hot, accompanied by steamed basmati rice or warm naan bread.