Jhal Frezi Chicken Easy And Delicious Recipes
CHICKEN JALFREZI
This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.
Provided by Alia Tasleem
Categories World Cuisine Recipes Asian Pakistani
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
- Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 6.7 g, Cholesterol 79.4 mg, Fat 16.9 g, Fiber 2.1 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 754.5 mg, Sugar 2.6 g
JHAL FREZI CHICKEN--EASY AND DELICIOUS!
This is an easy and delicious Pakistani/Indian recipe that is wonderful with any kind of Pakistani/Indian or Middle Eastern bread (chapati, naan, roti, pita, and if you just can't find/make any, then even soft tortillas) or basmati rice. "Jhal Frezi" means "dry fry" so there is not a lot of sauce when this is finished. You can find most spices in the spice section at your grocery store but you can get more for the same prices at an Indian/Middle Eastern market.
Provided by .. Ameera ..
Categories Chicken Thigh & Leg
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a medium or large skillet over med-high heat.
- Add the onions and sauté 2 minutes, add garlic and sauté 2 more minutes.
- add the chicken, ground turmeric, chili powder and salt.
- Fry for 5 minutes constantly stirring everything (if using a non-stick pan, scrape bottom as you stir).
- Add the can of tomatoes, bring to boil, cover and simmer on med-low to low heat for 10 minutes.
- Add ground cumin, curry powder, ground coriander ginger, and the optional green chilies, stir, cover again and simmer for another 10 minutes.
- Remove cover, raise heat to to medium to evaporate some of the excess liquid, 7-8 minutes.
- Add the butter/ghee, and cilantro, simmer on low 5-7 minutes and enjoy!
CHICKEN JALFREZI
Instead of calling the Indian takeaway, make your own easy chicken jalfrezi. This curry is also healthy with two of your 5-a-day and a dose of vitamin C
Provided by Member recipe by caaaath
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
Steps:
- Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
- To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
- Add 300ml water to the onion mixture and simmer for around 20 minutes.
- Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
- Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
- Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
- Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
- Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
- Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.
Nutrition Facts : Calories 252 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
CHICKEN JALFREZI
A great recipe for a fresh tasting, home-made jalfrezi
Provided by caaaath
Time 1h25m
Yield Serves 4
Number Of Ingredients 20
Steps:
- Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
- To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
- While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
- Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes.
- You can make large batches of this sauce and freeze it for later use.
- Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
- Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
- Serve with basmati rice or naan bread.
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