Spicy Chicken Jalfarezi

    Spicy Chicken Jalfarezi

    81saves
    40min


    55 people made this

    Jalfarezi is a very popular dish in its home country of Pakistan. You can use leftover chicken or even beef if you prefer. Spicy and delicious!

    Ingredients
    Serves: 4 

    • 4 teaspoons vegetable oil
    • 1 large onion, finely chopped
    • 3 cloves garlic, crushed
    • 1 tablespoon tomato paste
    • 2 tomatoes, chopped
    • 1 teaspoon white wine vinegar
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon garam masala
    • 1 red capsicum, chopped
    • 500g boneless chicken breast fillets, cooked and chopped
    • salt to taste
    • 4 sprigs fresh coriander for garnish

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until soft. Add the tomato purée, tomatoes and vinegar. Season with turmeric, cumin, coriander, cayenne pepper and garam masala and continue cooking and stirring about 10 minutes or until until blended and heated through.
    2. Add the capsicum and chicken, reduce heat and simmer 6 to 8 minutes or until chicken is heated through. Season with salt and garnish with coriander to serve.

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    Reviews (7)

    by
    3

    Altered ingredient amounts. I added more garam masala only because I love the flavour of a stronger curry. Does Wajiha have more recipes available ? =-) - 29 Sep 2008

    by
    2

    I hate to give a bad review but this meal was really tasteless. It was fragrant while cooking but it was awful to eat. Maybe if the chicken was cooked in the sauce for an hour or so instead of having it cooked first it may turn out better. - 20 Oct 2008

    by
    2

    Altered ingredient amounts. Fragrant while cooking and tasty while eating. I doubled all of the spices because our family found it too mild. Adding a little chicken or vegetable stock is helpful as it tends to dry out while cooking. - 29 Sep 2008

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