Apr 18, 2010

Chicken Jalfrezi

The flavors in this exotic Indian dish are quiet amazing. All of the vegetables should be diced very small, that is the secret to the jalfrezi. Not only is this a delicious meal but it is also a healthy one as well. You can skip the rice or use brown rice for the entire meal to be healthy.

1-1/2 pounds chicken breast, skinless and boneless
1 tablespoon olive oil
1/2 tablespoon garam masala
1 onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 garlic clove, crushed
1 (15 ounce) can diced tomatoes
1-inch ginger, finely chopped
1 teaspoon curry powder
2 green chili's, stem removed and slit lengthwise
1/4 cup fresh cilantro, chopped
salt to taste
1 tablespoon water

1. Cut chicken into small cubes. In a 9-inch skillet on medium heat add oil, onions, peppers, garlic, ginger, curry powder, water and garam masala. Cook until onion is tender.

2. Add chicken, cooking for 5 minutes. Add tomatoes and cilantro. Cover with a lid and cook for 15 minutes or until chicken is no longer pink. Serve with rice.

Yields: 4 servings

2 fabulous comments:

Karen said...

Yum! This looks delicious! I love the diversity of your recipes, and your attitude is bright and refreshing. Thanks for the inspiration!

Noor said...

Thank you so much Karen I really appreciate that.