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Chicken Jalfrezi

40 mins Prep
15 mins Cook
4 Serves
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  • 2 Lilydale free range chicken thigh fillets (300g approx.) cut into strips
  • 1 tsp tomato paste
  • 1 tbsp lemon juice
  • ½ tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp flaky salt
  • 2 tbsps neutral oil
  • 2 onions, sliced
  • 1 tsp cumin seeds
  • 4 garlic cloves, minced
  • 1 small piece ginger, julienned
  • 1 green capsicum, seeds removed and cut into strips
  • 1 red capsicum, seeds removed and cut into strips
  • 1 tsp garam masala
  • ½ tsp red chilli powder
  • 1 tbsp lemon juice
  • salt to taste
  • Fresh coriander, chilli slices and lemon wedge – to serve
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  1. Add chicken, tomato paste, lemon juice, smoked paprika, turmeric and salt to a bowl. Mix well and marinate for 30 minutes in the fridge.Heat oil in a large wok on high. Add onion and stir-fry for 2-3 minutes until starting to soften.
  2. Add cumin seeds, garlic, ginger and marinated chicken. Stir-fry on high for 3-4 minutes until chicken turns opaque.
  3. Add peppers, garam masala, chilli powder, lemon juice and salt. Toss and mix well. Stir-fry for 3-4 minutes until peppers have slightly softened and everything is heated through.
  4. Remove from heat. Garnish with coriander and chilli slices. Serve with a lemon wedge and some rice and yoghurt on the side.

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