Recipe: Chicken Jhalfrezi – December 2001

Rating: 4.1 stars based on 943 reviews

Make up the following dishes prior to cooking:

1st Plate

2 medium onions, sliced

1 teaspoon cumin seeds

1 teaspoon mustard seeds

½ teaspoon onion seeds

2nd Plate

4 chicken breasts, cut into 1 inch cubes

3rd Plate

1 green sweet pepper, sliced

1 red sweet pepper, sliced

4 cloves garlic, finely chopped

1 inch fresh ginger, finely chopped

4th Plate

3 or 4 dried Thai Birds-eye chillies, crushed and chopped

or 1 green chilli julienne sliced

1 teaspoon ground coriander seeds

2 teaspoon ground fenugreek seeds

½ teaspoon chilli powder

1 teaspoon paprika

2 tablespoons tomato puree


2 tablespoons light soy sauce

1 teaspoon lemon juice

4 tablespoons water


2 tablespoon oil

Handful fresh chopped coriander leaves

or 1 tablespoon dried coriander leaves


    • Heat oil in wok until smoking
    • Add plate #1 and cook 3 minutes until onions soft.
    • Add chicken and stir for about 5 minutes
    • Add plates 3 and 4 and the liquids and cook until the chicken is tender (about another 10 minutes), stirring continuously
    • Stir in coriander leaves and serve.
    • Mict01


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