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Indian Chicken Jalfrezi | Spicy 25-Minute Skillet
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25 min
Quick
Gurkerl Küche
Knackig, würzig und in nur 25 Minuten auf dem Tisch: Zarte Hendlbrust trifft auf bunte Paprikastreifen, frischen Ingwer und aromatische indische Gewürze. Perfekt für den schnellen Feierabendgenuss!
Preparation method
Preparation
Cook the basmati rice in lightly salted water according to package instructions for approx. 12–15 minutes, then keep warm.
Cut the chicken breast into bite-sized strips. Wash, deseed, and slice the bell peppers into thin strips. Peel the onion and cut into wedges. Finely chop the garlic and ginger. Slice the chili pepper into thin rings.
Cooking & searing
Heat 1 tbsp of vegetable oil in a large pan or wok over high heat. Sear the chicken strips for approx. 4–5 minutes until lightly browned and cooked through. Remove from the pan and set aside briefly.
Chef's tip
For an even milder version, simply deseed the chili pepper or leave it out.
Side dish tip: Warm Indian naan bread also goes well with this, which can easily be warmed up in the oven.
Ingredients
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