- 3 chicken breasts
- 1 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 garlic cloves
- about 2 cm ginger root (~0.8 inch)
- 1.5 tablespoons turmeric
- 1 tablespoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- sunflower or other neutral oil
- salt to taste
- 1 tomato or 1/2 can of tomato chunks (about 200 gram)
- dash of water
- 2 limes
- optional: knob of butter
- (turmeric) rice for serving
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- wooden spoon
- citrus juicer
Preparation — 15 minutes
Peel the onion and chop into (half) thin rings. Peel and finely chop the garlic cloves and ginger root. Rinse the half red and green bell pepper, remove the seeds and divide them into strips.
If you’re using a tomato, remove the hard parts and then coarsely chop the tomato. Remove any excess fat or muscles from the chicken breasts and chop them into cubes.
Finishing the Chicken jalfrezi — 30 minutes
Heat a dash of oil in a skillet and sauté the onion rings. Add chopped garlic and ginger and sauté a minute more. Then also add turmeric, garam masala, coriander, cumin and chili powder and cook a bit more. Add chicken cubes and cook it all together another few minutes.
Add pepper strips and cook some more until the chicken is almost done and the bell peppers are quite soft. Add tomato chunks and a small layer of water. Let it cook a few minutes more, until the sauce has reached the desired thickness and the chicken is completely done. Season with salt, the juice of 2 limes and maybe a knob of butter for extra flavor.
Serve with some turmeric rice, you can simply add a tablespoon of turmeric to the water while cooking the rice. This way the rice will get an amazing color and it also adds lots of flavor to the rice. Enjoy!