Chicken Jalfrezi

A spicy chicken curry made with chiles and mustard seeds.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Chicken

Indian

Main Course

Ingredients

2 tbsp vegetable oil		1/2 green bell pepper, seeded and sliced
2 tbsp garam masala		1 1/2 lb (675 g) skinless and boneless chicken thighs or breasts, cut into 1 in (2.5 cm) pieces
2 tsp ground cumin		1 cup canned chopped tomatoes
1 tsp ground turmeric		3 tbsp chopped cilantro
1 onion, sliced		2 teaspoon mustard seeds
3 garlic cloves, minced		1 inch piece of fresh ginger, sliced
1 red bell pepper, seeded and sliced		2 hot green chiles, seeded and minced

directions

Prep: 5 min Total: 30 min (Quick)

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1
Heat the oil in a large saucepan over a medium heat. Add the garam masala, cumin, mustard seeds, and turmeric, and stir for 1 minute, until fragrant.
2
Add the onion, ginger, and garlic, and cook, stirring often, for about 2 minutes, until the onion starts to soften. Add the red and green peppers and the chiles and cook for 5 minutes, stirring often.
3
Increase the heat to medium-high. Add the chicken, and cook until it begins to brown. Add the tomatoes and cilantro, lower the heat, and simmer for 10 minutes, or until the chicken is cooked through, stirring frequently. Serve hot.

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Chicken Jalfrezi

Ingredients

directions