Imagine a delicious, spicy sauce with tender chicken cubes and crunchy vegetables served with fluffy basmati rice. That's Chicken Jalfrezi! This curry dish is easy to make and full of flavor. Perfect for a busy weekday or a cozy evening meal. And the best part? It's ready in 30 minutes!
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Spicy Chicken Jalfrezi: Quick Weeknight Dinner
Did you know that Jalfrezi originated in India? It means “quickly fried” and was intended to use up leftovers in a tasty way. Today, it is a classic in Indian cuisine and popular in restaurants worldwide.
What makes this dish so special is the balance of spice and freshness.
The combination of spicy tomato sauce, crunchy vegetables, and tender chicken makes for a delicious, mild flavor. It's a great dish to clear out your fridge and serve something extra special at the same time.
What do you need?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips:
What do you use as meat?
For this recipe, I use chicken breast. It is lean and becomes deliciously tender in the sauce. Chicken thigh is juicier and also works perfectly.
Tips for Substitution
- Vegetarian? Use tofu, mushrooms, or a meat substitute such as vegetarian chicken pieces.
- Seafood? Shrimp is also a delicious option.
What vegetables do you use?
This recipe uses passata, zucchini, cherry tomatoes, and green beans.
Vegetable swap
Feel free to vary with other fresh vegetables. A few favorites:
- Bell peppers
- Spinach
- Garden peas
- Mushrooms
- Carrots
- Sugar snaps
Preparation in Four Steps
- Step 1 Marinate the chicken: Mix the spices and add the chicken cubes. Mix well.
- Step 2 Fry and cook the rice: Heat the oil in a wok. Fry the spiced chicken cubes until golden brown. Meanwhile, cook the basmati rice according to the packaging.
- Step 3 Add vegetables: Add onion, garlic, zucchini, green beans and cherry tomatoes. Stir-fry everything for 5 minutes.
- Step 4 Make the sauce and serve: Add the passata, sesame oil, coriander, cumin, and turmeric. Bring to the boil and simmer for 5 minutes. Serve with the rice.
What to serve with Chicken Jalfrezi?
- Rice: Basmati rice is delicious, but white or brown rice is also possible.
- Naan bread: Perfect naan bread with garlic and parsley for extra flavor.
- Salad: Try a spicy cucumber salad or a cucumber salad with garlic and pepper for a fresh twist.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
VIDEO
RECIPE CARD
Ingredients
For the spiced chicken
- 1 tablespoon onion powder
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 pound chicken breast, cubed
- 1 tablespoon vegetable oil
Other
- 1 pound basmati rice
- 1 onion, coarsely chopped
- 2 cloves garlic, finely chopped
- 1 zucchini, in pieces
- ⅔ cup cherry tomatoes, halved
- ½ pound green beans, pre-cooked for 5 minutes
- 1 tablespoon sesame oil
For the wok sauce
- 2 cups sieved tomatoes
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
Instructions
- Mix all the ingredients for the spiced chicken with the chicken well in a bowl.1 tablespoon onion powder, 1 tablespoon cornstarch, 1 teaspoon garlic powder, ½ teaspoon ground ginger, 1 teaspoon paprika powder, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, 1 pound chicken breast
- Cook the basmati rice according to the instructions on the packaging.1 pound basmati rice
- Heat a wok on high heat. Add the oil.1 tablespoon vegetable oil
- Fry the spiced chicken cubes until golden brown.
- Add the onion, garlic, zucchini, green beans, and cherry tomatoes to the chicken.1 onion, 2 cloves garlic, 1 zucchini, ⅔ cup cherry tomatoes, ½ pound green beans
- Stir-fry everything together for 5 minutes.
- Pour in the sieved tomatoes and sesame oil, and add the coriander, cumin, and turmeric.1 tablespoon sesame oil, 2 cups sieved tomatoes, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon ground turmeric
- Stir everything well and let the dish simmer gently for 5 minutes.
To serve
- Pour the rice onto plates and serve the Chicken Jalfrezi on top.
Notes
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Store in a freezer bag or container for up to 2 months.
- Reheat: Heat the chicken with sauce in a pan with two tablespoons of water. Add more water if the sauce is too dry. You can also reheat in the microwave at intervals.
Nutrition
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