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Chicken Jhalfrazi Recipe

Ingredients

How to make it

  • Remove any visible fat and cut the chicken into 1 inch cubes.
  • Heat the oil in a wok, or large pan, and fry the cumin seeds for 30-40 seconds until just begin to sputter. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes. ( I also added a finely chopped green chili pepper to this mixture of peppers.)
  • Curry Paste: I didn't have a curry paste on hand, so I measure out a tablespoon of curry and added equal parts of vegetable oil and water to the curry until a paste was obtained. I used a red curry powder, as opposed to yellow curry powder, because tt has a bit more warmth and flavor.
  • Add the curry paste to the other ingredients in the pan and stir-fry for about 2 minutes. Stir in the chilli powder, ground coriander, cumin and salt, and add 1 tablespoon water. Stir-fry for another 2 minutes.
  • Add the chicken and stir-fry for about 5 minutes. Add the tomatoes and fresh coriander. Cook, covered, for about 15 minutes until the chicken is tender. Garnish with a sprig of fresh coriander. Serve with plain boiled rice, or naan.
  • Notes: This is an East Indian dish, created by indian chefs during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British.

Reviews & Comments 3

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  • rottman 15 years ago
    It is elgab89. Both.
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    " It was excellent "
    elgab89 ate it and said...
    I believe this is quite colorful and delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    This recipe sounds great - thank you for sharing!
    Was this review helpful? Yes Flag

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rottman Nottingham, MD

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