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.