Chicken Jalfrezi

SUBMITTED BY: Alia Tasleem PHOTO BY: PLADO

"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."

PREP TIME	20 Min
COOK TIME	55 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 1/2 pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 1/2 teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
1/2 cup chopped cilantro leaves

READ REVIEWS (140)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 23, 2003 by JOBBLYMAN

this is a fantastic recipe!!! the only thing i did different is cubed 2lbs of boneless skinless chicken breasts and added 1/4 teaspoon of cayenne. it was still a bit mild for my taste so next time i'll try 1/2... but what a recipie!!! give my loves and thanks to mama! i served it over my version of saffron rice. i've posted the recipe. enjoy!!

8 users found this review helpful

Reviewed on Aug. 21, 2006 by newagegurl

Thanks for this recipe! Quite simple to prepare and huge on taste. I was surprized how great it turned out...I used chicken with bones (backs & legs) and skin and omitted the ghee. Would probably be healthier, tastier and nicer to eat if I had boneless chicken thighs. This is one of my new favorites even though I used the wrong kind of chicken. Yum! Just an FYI/edit - Since I adore this recipe so much I made it again the next week but had no cilantro...it wasn't nearly as good! I'm not a huge fan of cilantro but it is really essential!

6 users found this review helpful

Reviewed on Dec. 14, 2006 by Ryan Bowskill

Very nice recipe. I tried it a few days ago, using more chicken than listed and it was excellent, I made more than needed aswell so that there would be leftovers. The next day I added some stock to it and reheated it for about an hour, it tasted even better than before! I would highly recommend leaving it a day or 2 before eating, it improves the flavour greatly. When I next use this I will try it with a bit more spice however, although it is extremely nice it isnt as spicy as I thought it would be. Definately worth trying, but if you like your curries spicy add in more chilli. 5 stars. :-)

5 users found this review helpful

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