Hairy Bikers Chicken Jalfrezi Recipe
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Stir-frying and simmering
- Cuisine: Indian
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
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces, season with salt and pepper, and set aside.
- 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.
- Add the garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- 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.
- 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.
- 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.
- 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.
- Adjust seasoning: Taste the curry and season with more salt, pepper, or chili if needed.
- Garnish and serve: Stir in fresh coriander and serve the jalfrezi hot, accompanied by steamed basmati rice or warm naan bread.