https://www.lifestylefood.com.au/recipes/5544/chicken-jalfrezi-with-bombay-potatoes

LifestyleFOOD.com.au

Every mouthful of this Indian curry is bursting with flavour - chilli, green pepper, onion and garlic. It's the sort of dish you make for a lazy night in or informal supper. We like to serve it with Bombay potatoes but just rice is fine.

Ingredients

  • For the curry

  • 2 tbsp olive oil

  • 1 onion, peeled and chopped

  • 2 cloves garlic, peeled and sliced

  • 1 green chilli, seeded and chopped

  • 2 tsp curry powder or paste (madras)

  • 1/4 tsp salt

  • 1 tsp tomato puree

  • 2 chicken breasts, skinned and chopped into bite size pieces

  • 1 tsp peeled and grated root ginger

  • 1 green pepper, seeded and sliced

  • Plain Basmati rice, to serve

  • For the Bombay Potatoes

  • 4 tbsp vegetable oil

  • 2 pinches of chilli powder

  • 1/4 tsp turmeric powder

  • 400g potatoes, boiled and quartered

  • Salt to taste

Method

  • For the curry:

  • 1.

    Heat the oil in a saucepan, put in the onion, garlic and chilli and fry for 4 minutes. Add the curry powder or paste, salt and the tomato puree. Stir for 30 seconds then put in the chicken. Sear it for 6-7 minutes, then add 125 ml/5 fl oz water. Stir, add the ginger and green pepper and cook for 1 minute. Serve with Basmati rice and Bombay potatoes.

  • For the Bombay potatoes:

  • 1.

    Heat the oil in a pan on a medium heat setting. Add the chilli and turmeric powders, and salt to taste. Fry this pungent mixture of oil and spices for about 30 seconds then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in the spices and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a few minutes more. Serve immediately with the Jalfrezi.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 883kj
  • Fat Total 58g
  • Saturated Fat 8g
  • Protein 42g
  • Carbohydrate 49g
  • Sugar 7g
  • Sodium 1323mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by MF58Report
The Bombay Potatoes are so easy and taste wonderful. Thankyou very much!
Posted by DO29Report
Love the Bombay Potatoes! This is a fabulous accompaniment to a curry.