Murghi Jalfrezie (Chicken Jalfrezie)

I mostly see jalfrezies in the context of lamb or beef. I don't think I've ever had a chicken one before. But I needed a protein to go with our upside down stew and we had some chicken breast in the freezer, so this seemed like a good option.

This is a very straightforward curry to put together. It's quick to make and pleasantly tasty. It lacks the big, bold, in-your-face flavours of some curries. But if you're looking for something easy, mellow, and approachable, this dish should do nicely.

Murghi jalfrezie (right) and surti undhiyu (left) over rice.

Murghi Jalfrezie

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 Tbsp. ginger paste
• 1 Tbsp. garlic paste
• 450g skinless, boneless chicken breasts, cut into 1cm pieces
• 2 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1-2 dried red Thai, cayenne, or arbol chilies
• 2 blades mace
• 4 Tbsp. canola (or other neutral) oil, divided
• 1 onion, cubed
• 1 bell pepper, cut into 1cm pieces
• 2 Tbsp. tomato paste
• 1 c. water
• 1/2 tsp. coarse sea salt
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine ginger paste and galic paste.
2. Add chicken and toss to combine.
3. Cover and chill for 30 minutes or as long as overnight.
4. Heat a small skillet over medium-high heat.
5. Add the coriander, cumin, chilies, and mace and toast, shaking frequently, until chilies are slightly blackened (1-2 minutes).
6. Transfer spices to plate to cool. (Do not leave them in the pan or they could burn and turn bitter.)
7. Once cool, transfer to a spice grinder and finely grind.
8. Heat 2 Tbsp. of the oil over medium-high heat.
9. Add the chicken and stir-fry for 2-3 minutes.
10. Remove chicken from pan and set aside.
11. Add remaining 2 Tbsp. of oil to pan along with onion and bell pepper and cook, stirring frequently, until onion just beings to brown (2-3 minutes).
12. Remove veggies from pan and set aside with the chicken.
13. Add the tomato paste and water to the pan and whisk until smooth.
14. Scrape the bottom of the pan to deglaze and release any stuck on bits.
15. Add the ground spices and salt.
16. Return the chicken and vegetables to the pan and stir to coat with sauce.
18. Cook, uncovered, stirring occasionally, until sauce thickens and chicken is cooked through (3-5 minutes).
19. Sprinkle with cilantro and serve (preferably over nice).