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Pakistani Chicken And Vegetable Jalfrezi Curry

  Chicken thigh 2 1⁄2 Pound
  Onions 2 Medium, finely chopped
  Red bell pepper 1 , finely chopped
  Green pepper 1 , finely chopped
  Butter/Ghee 4 Tablespoon
  Vegetable oil 4 Tablespoon
  Chili powder 2 Teaspoon
  Turmeric 1 Teaspoon
  Salt 3 Teaspoon
  Cumin 2 Tablespoon
  Coriander 2 Tablespoon
  Fresh ginger 4 Tablespoon, finely chopped
  Turmeric 2 Tablespoon
  Tomatoes 2 Can (20 oz), blended into a puree
  Garlic 4 Clove (20 gm), finely chopped
  Fresh coriander 1 Cup (16 tbs), chopped

For recipe directions, please refer to the video

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
You have probably seen this curry dish in an Indian or Pakistani restaurant menu. It is so easy to make this at home and is a perfect one-pot curry, ideal for an Indian dinner party or when catering to a large crowd. Boneless chicken thighs cooked with bell pepper and onions in a fragrant and spicy tomato based gravy. This chicken Jalfrezi curry tastes best when served with a fragrant basmati rice pulao and cool cucumber raita.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 375 Calories from Fat 185

% Daily Value*

Total Fat 21 g32.3%

Saturated Fat 6.6 g32.8%

Trans Fat 0.2 g

Cholesterol 133.8 mg44.6%

Sodium 880.9 mg36.7%

Total Carbohydrates 17 g5.7%

Dietary Fiber 4.5 g18%

Sugars 5.7 g

Protein 31 g62%

Vitamin A 45% Vitamin C 88.4%

Calcium 9.4% Iron 36.6%

*Based on a 2000 Calorie diet

Pakistani Chicken And Vegetable Jalfrezi Curry Recipe Video