Easy Chicken Jalfrezi Recipe
Okay, buckle up buttercups, because I’m about to let you in on a little secret: my Easy Chicken Jalfrezi. Yeah, I know, it sounds fancy, but trust me, if I can make it without setting the kitchen on fire, you definitely can. It’s basically a flavor explosion in a pan, sweet, savory, and just a tiny bit spicy to keep things interesting. It’s one of my go-to recipes for when I want something that tastes like it took hours but really only takes, like, half an hour.
So, story time: my husband, bless his heart, isn’t the most adventurous eater. But this Chicken Jalfrezi? He devours it. The first time I made it, he went back for seconds… and thirds! Now, it’s a regular request. The kids love it too (even the picky one, I swear!). There’s always a fight over the last bits of pineapple, it’s wild. It’s become a standing Thursday night meal, sometimes I switch it up and we have it on Wednesdays, or the weekends – whatever tickles my fancy. It’s become such a staple that if I don’t make it for a week, I get the look. You know the one.
Why You’ll Love This Easy Chicken Jalfrezi Recipe
- Okay, first of all, it’s ridiculously easy. Like, even-if-you-hate-cooking easy.
- It’s like a party in your mouth. Sweet, savory, spicy…it’s got it all!
- It’s kid-approved. I mean, seriously, if my kids eat it, yours will probably inhale it.
- It’s faster than ordering takeout. And probably healthier, too. Win-win!
- Pineapple. Do I need to say more?
How to Make It
Okay, so here’s the deal. First, you wanna grab your chicken and chop it into bite-sized pieces. Don’t stress too much about making them perfect, nobody cares. Throw it in a bowl and give it a good mix with some ginger-garlic paste (the kind from the jar is fine, I won’t judge), salt, and turmeric. Let that sit for a bit while you chop up your veggies.
Now, heat up some oil in a big pan or wok. I usually use vegetable oil, but coconut oil works great too if you’re feeling fancy. Throw in some chopped onions and bell peppers and stir-fry them until they’re starting to get soft. Add in the chicken and cook it until it’s cooked through.
Next, dump in some chopped tomatoes, pineapple chunks (fresh is best, but canned works in a pinch), and a little bit of sugar. Stir it all around and let it simmer for a few minutes until the sauce thickens up a bit.
Finally, stir in a splash of soy sauce, some chili sauce (add more or less depending on how spicy you like it), and a drizzle of sesame oil. Taste it and add more salt or sugar if it needs it. Serve it up with rice, and boom! Dinner is served.
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Ingredient Notes
- Chicken: Boneless, skinless chicken breasts are my go-to. But thighs work too if you prefer them! Just adjust the cooking time a bit. If you’re veggie, try firm tofu!
- Ginger-Garlic Paste: I usually just grab the pre-made stuff in a jar because #reallife. But if you’re feeling ambitious, go ahead and make your own! Just don’t forget the garlic, that’s key.
- Bell Peppers: Any color works! I usually use a mix of red and yellow because it looks pretty, but green is fine too. Especially if that’s what’s wilting in the back of your fridge.
- Pineapple: Fresh pineapple is AMAZING in this, but don’t feel bad if you have to use canned. Just drain it well so it doesn’t make your sauce too watery.
- Soy Sauce: Low-sodium is the way to go, unless you like your food super salty. If you’re gluten-free, use tamari instead.
- Chili Sauce: Sriracha is my favorite, but any kind of chili sauce will work. Start with a little and add more to taste, unless you’re a total spice fiend like my uncle Tony.
- Sesame Oil: This stuff adds a nice nutty flavor, but you can skip it if you don’t have any. Or if you accidentally used it all making popcorn last week. (Oops.)
Recipe Steps:
- Cut chicken into bite-sized pieces and marinate with ginger-garlic paste, salt, and turmeric.
- Stir-fry onions and bell peppers until soft in a heated pan with oil.
- Add marinated chicken and cook until done.
- Incorporate tomatoes, pineapple chunks, and sugar; simmer until the sauce thickens.
- Stir in soy sauce, chili sauce, and sesame oil.
- Taste and adjust seasoning.
- Serve over rice.
What to Serve It With
Okay, rice is the obvious choice, right? I usually just make a big pot of plain white rice because it’s easy. But brown rice or even quinoa would be great too if you’re trying to be healthy (ish). Naan bread is also amazing for soaking up all that delicious sauce. And if you’re feeling extra fancy, you could add a side of steamed broccoli or green beans.
Tips & Mistakes
- Don’t overcook the chicken! Nobody likes dry chicken. Cook it until it’s just cooked through, and then take it off the heat.
- Taste as you go! This is key to making sure the flavors are just right. Add more salt, sugar, or chili sauce as needed.
- Don’t be afraid to experiment! This recipe is super adaptable. Try adding different vegetables, like mushrooms or zucchini. Or swap out the chicken for shrimp or tofu.
- I’ve totally forgotten the sugar before and just used a drizzle of honey. Still worked!
Storage Tips
Leftovers will keep in the fridge for up to 3 days. Just store them in an airtight container. And yes, you can totally eat it cold straight from the fridge. Don’t judge me, sometimes I have zero patience. It’s also amazing for breakfast. Just sayin’.
Variations and Substitutions
Okay, so sometimes I’m missing an ingredient or two (or three). Here’s what I’ve done in a pinch:
- No bell peppers? Use zucchini or mushrooms. Or just skip them altogether. It’ll still be good.
- No fresh pineapple? Canned works. Just drain it well, like I said before.
- Out of soy sauce? Tamari or coconut aminos are great substitutes.
- Forgot the sesame oil? It’s fine. You’ll miss the nutty flavor, but it won’t ruin the dish.
- I once accidentally used mango chutney instead of chili sauce. It was… interesting. Not bad, just different.
Frequently Asked Questions
Easy Chicken Jalfrezi Recipe
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Easy Chicken Jalfrezi Recipe
Ingredients
Main Ingredients
- 1 lb boneless chicken breast cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion sliced
- 2 bell peppers cut into strips
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 2 tomatoes medium diced
- 1 tsp garam masala
- 2 tbsp fresh cilantro chopped, for garnish
- 1 tsp salt adjust to taste
- 2 cloves garlic minced
- 1 inch ginger grated
Instructions
Preparation Steps
- Heat oil in a large pan over medium heat. Add sliced onions and saute until they are golden brown.
- Add minced garlic and grated ginger, and cook for another minute.
- Stir in the ground cumin, coriander, turmeric, and chili powder. Mix well.
- Add chicken pieces to the pan and cook until they are no longer pink.
- Add tomatoes and bell peppers. Cook for another 5-7 minutes, stirring occasionally.
- Finally, add salt and garam masala. Stir well and cook for another 2-3 minutes.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
