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Indian Chicken Jalfrezi | Quick Bell Pepper & Chicken Skillet
(0)
25 min
Quick
Gurkerl Küche
Klassisch indisches Chicken Jalfrezi in unter 30 Minuten: Saftige Hendlbruststreifen mit knackigem Paprika, Zwiebeln und aromatischen Gewürzen in fruchtiger Tomatensauce, serviert mit Basmatireis.
Preparation method
Preparation
Cut the chicken fillet into bite-sized strips. Wash, deseed, and cut the bell peppers into roughly 2 cm pieces. Peel the onions and cut them into wedges. Finely chop the garlic and fresh ginger. Halve the chili pepper lengthways, remove the seeds, and slice into thin rings.
Cook the basmati rice in lightly salted water according to the package instructions for about 10–12 minutes, drain, cover, and keep warm.
Cooking & searing
Heat 1 tbsp of vegetable oil in a large frying pan or wok over high heat. Add the chicken strips and sear for 3–4 minutes until lightly browned. Then remove from the pan and set aside on a plate.
Chef's tip
For the perfect Jalfrezi texture, sear the vegetables only briefly over high heat so that the bell peppers and onions retain their crunchy bite and vibrant color.
The dish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm briefly in the oven or in a pan with a splash of water.
Ingredients
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