Chicken Jalfrezi Recipe - Kosher
Servings: 4
Yield: 4 main-course portions
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Medium
Cooking Vessel: Large skillet or sauté pan with lid
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Ingredients
1.5 lbs (680 g) boneless, skinless kosher chicken breast, cut into bite-sized pieces
2 tablespoons vegetable oil (or other kosher-certified neutral oil)
1 large onion, thinly sliced
2 garlic cloves, minced
1-inch piece ginger, grated
2 medium green bell peppers, cut into strips
2 medium tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon chili powder (adjust to taste)
½ teaspoon ground black pepper
½ teaspoon kosher salt (adjust to taste)
½ cup water or low-sodium kosher chicken broth
Fresh cilantro, chopped (for garnish)
Lemon wedges (optional, for serving)
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Instructions
1. Prep the chicken: Pat the chicken pieces dry. Season lightly with salt and pepper.
2. Heat the oil: In a large skillet or sauté pan over medium heat, add oil. Sauté onions until soft and translucent, about 5–6 minutes.
3. Add aromatics: Add garlic and ginger; cook 1 minute until fragrant.
4. Cook chicken: Add chicken pieces to the pan. Sear until lightly browned but not fully cooked, about 4–5 minutes.
5. Add spices: Stir in cumin, coriander, turmeric, garam masala, chili powder, and remaining salt. Cook for 1–2 minutes to bloom the spices.
6. Incorporate vegetables: Add bell peppers, chopped tomatoes, and tomato paste. Stir well to coat chicken and vegetables with the spices.
7. Simmer: Pour in water or chicken broth. Reduce heat to medium-low and cover. Simmer 10–12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
8. Finish: Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve hot with lemon wedges if desired.
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Nutritional Information (per serving, approximate)
Calories: 280 kcal
Protein: 32 g
Carbohydrates: 10 g
Fat: 12 g
Saturated Fat: 2 g
Fiber: 3 g
Sodium: 450 mg
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Dietary Adaptations
Gluten-free: Naturally gluten-free if using kosher-certified spices and tomato paste.
Low-sodium: Use reduced-sodium chicken broth and adjust salt to taste.
Dairy-free: Recipe contains no dairy; fully kosher for pareve.
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Tips & Troubleshooting
Prevent overcooking chicken: Sear chicken until just browned; it will finish cooking in the sauce.
Thicker sauce: Simmer uncovered for an additional 5 minutes.
Spice level: Adjust chili powder to taste; you can add fresh green chilies for extra heat.
Vegetable variation: Zucchini or carrots can be added for additional nutrition and texture.
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Serving Suggestions
Serve with steamed basmati rice or kosher naan.
Pairs well with a simple cucumber-yogurt salad (pareve if using non-dairy yogurt).
Garnish with fresh cilantro and a squeeze of lemon for added brightness.
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Notes
Best eaten fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
Freezes well for up to 2 months; thaw overnight in the refrigerator before reheating gently.
