Chicken Jalfrezi

This recipe is always a hit and I having the jalfrezi with white rice.  Many people make jalfrezi with green, yellow, and red bell peppers but I personally like the flavor of red bell peppers the most so I used just those.

Remove the white bits as well as the seeds from the bell peppers and cube them along with the onions.

Stir fry the veggies in some oil until the just begin to soften, then set aside.

Blend the tomatoes.

Cook the chicken with the spices.

Add the tomatoes and cook until they change color.

Stir in the veggies before serving

Ingredients:
2-3 tbsp oil
1/2 kg boneless chicken, cubed
2 onions, cubed
1-2 bell peppers, cubed
4-5 tomatoes, blended in 1/2 cup of water
5-6 cloves garlic, minced
2 inch piece ginger, grated
2-3 green chilies
salt, to taste
1 1/2 tsp red chili powder
1/2 tsp haldi (turmeric)
2 tbsp dhaniya powder (coriander powder)
1 tsp garam masala
fresh coriander, chopped for garnish

Method:

1. Heat wok or pan and add 1/2 tsp oil and stir fry the onions and capsicum for a minute or two-do not let them start to become limp. Remove from heat and drain on paper towels, set aside for later.
2. Blend the tomatoes with 1/2 cup of water and set aside.
3. To the hot pan, add the remainder of the oil and fry the ginger and garlic until it’s a light golden color.
4. Add chicken and fry on high heat until the chicken develops a slightly golden color.
5. Add the blended tomatoes, and fry for a minute or two then add the salt, haldi, red chilli powder, green chilies, and dhaniya powder.
6. Lower the heat and simmer until tomatoes lose their color and the oil separates from the gravy.
7. Sprinkle with garam masala, turn off the heat and mix in the capsicum and the onions, garnish with choopped coriander.