Chicken Jalfrezi: Stir-Fry with Chicken and Bell Peppers

This delicious chicken Jalfrezi is a tangy tomato-based chicken and bell peppers stir-fry curry that comes together quickly for the perfect weeknight meal!

We love curries that are quick to make especially for weeknights when you don’t have the time to watch over the stove.

This chicken jalfrezi is the subcontinent’s answer to a weeknight stir-fry. It is a quick curry made with chicken and bell peppers and finished with a tangy, sweet, and spicy sauce.

This chicken Jalfrezi is:

✓ packed a spicy, and tangy flavor

✓ so easy to make – in only one pot

✓ goes well with rice, paratha, naan, or on its own

✓ can be made vegetarian with tofu or paneer instead of chicken

Looking for more easy curries?

Here are some of our favorites:

• Karahi Chicken: Chicken in Spicy Tomato Sauce
• Keema Aloo: Ground Beef & Potato Curry
• Aloo Palak: Potato and Spinach Curry
• Chana Aloo Masala: Chickpea and Potato Curry

Ingredients for Chicken Jalfrezi

• Chicken – use either chicken breasts or thighs if you like. Make sure to cut them into bite sized pieces
• Onion – we used a red onion, but you can use white or yellow if you prefer.
• Tomatoes – either fresh chopped tomatoes or crushed tomatoes. Crushed tomatoes will save you a little time.
• Ground spices – Turmeric powder, Garam Masala, Red Chili Powder, and Salt –
• Oil – we recommend using a nuetral oil like canola or vegetable oil
• Jalfrezi Sauce – soy sauce, ketchup or red chili sauce, yellow mustard, white vinegar – the combination of these sauces add a tangy, Jalfrezi flavor.
• Green and Red bell Pepper – they go in at the end, so they stay crunchy in the Jalfrezi.

How to make Chicken Jalfrezi?

This Chicken Jalfrezi is a quick stir-fry curry, with a base of tomatoes and onions.

Cook the onions

In a pot on medium heat, add ½ cup of oil and sliced onion. Cook till softened and translucent.

Stir-fry the chicken in ginger and garlic

Add the chicken and ginger garlic paste. Mix well until the chicken is no longer pink on the outside.

Add in the ground spices

Add the ground spices: red chili powder, turmeric powder, garam masala, salt, and cook till the spices coat the chicken.

Add in the tomatoes

Add the chopped tomatoes. If using fresh tomatoes, mix well and cover till they are soft. If using crushed tomatoes, mix well until incorporated.

Add in the chopped chilli and cook

Once the tomatoes are soft, add green chili and mix well. Cover and cook till oil separates and floats to the top.

Add in the sauces

Add in soy sauce, ketchup or red chili sauce, vinegar, and mustard. Mix well.

Mix in the chopped bell peppers

Mix in the chopped bell peppers and remove from heat.

Garnish and serve

Garnish with cilantro and serve with Paratha or Naan or a side of steamed basmati rice.

Here are some of our favorite sides:

• Homemade Naan / Tandoori Roti
• Lachha Paratha
• Bagara Rice with Jeera

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess