Indian chicken jalfrezi with yellow rice
This flavorful chicken curry in a well-spiced tomato sauce is called chicken jalfrezi. We prefer to serve it with Indian yellow rice. The dish is packed with vegetables, making it a perfect weeknight meal!
Chicken jalfrezi is a British-Indian dish with even Indo-Chinese influences, due to the addition of soy sauce and ketchup. A medley of various flavors, but nothing is overpowering. Exactly how we like it.
Making chicken jalfrezi without packets or sachets
- Put the chicken cubes and spices in a bowl and place in the refrigerator. Let the chicken marinate for at least 1 hour, but overnight will enhance the flavor even more.
- Wash the rice well, and let it soak in water for 15 minutes.
- Heat the oil in a large pan over the heat. Add the cumin seeds to the oil and fry. Then add the onion and fry for about 8 minutes. Next, add the garlic and ginger and fry for another minute.
- Place the marinated chicken in the pan and fry until golden brown on all sides. Add the bell peppers and large pieces of onion as well. After 5 minutes, add the diced tomatoes and bring the chicken jalfrezi sauce to a boil.
- For the rice: meanwhile, heat butter in a pan and add the garlic and ginger. Add the garam masala and turmeric to the pan and stir well. Add the washed rice to the pan and toast for 2 minutes.
- Add the water and a pinch of salt to the rice, then cook the rice for 15 minutes until done.
- Finish the sauce by adding the soy sauce, ketchup, and vinegar to the pan. Place the lid on the pan and let the chicken jalfrezi simmer over low heat. Add extra water if the sauce becomes too dry. Finish with lemon juice.
- Serve the chicken jalfrezi with the yellow rice and sprinkle with fresh coriander.
