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Indian Chicken Jalfrezi | Quick Spiced Stir-Fry
(0)
30 min
Quick
Gurkerl Küche
Knusprig angebratene Hendlbruststreifen in aromatischer Tomaten-Currysauce mit knackigen bunten Paprikastreifen, verfeinert mit Ingwer, Kreuzkümmel und frischem Koriander. Ein würziger Klassiker der indischen Küche – blitzschnell in unter 30 Minuten zubereitet!
Preparation method
Preparation
Rinse the chicken breast under cold water, pat dry and cut into bite-sized strips. Deseed the red and yellow bell peppers and cut into thin strips. Peel the red onions and cut into wedges.
Finely chop or grate the garlic and ginger. Slice the chili pepper into thin rings (deseed for a milder flavor). Cook the basmati rice in lightly salted water according to package instructions until al dente.
Cooking
Heat 1 tbsp of clarified butter (ghee) in a large frying pan or wok over high heat. Sear the chicken breast strips for 3–4 minutes until lightly browned but still juicy. Remove from the pan and set aside briefly.
Chef's tip
For an extra creamy touch, stir in 1 tablespoon of yogurt or heavy cream at the end.
Jalfrezi relies on crunchy vegetables: do not overcook the peppers and onions, but serve them with a slight crunch.
Ingredients
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