Chicken Jalfrezi is an Indian bell pepper chicken curry
One-pot Indian spiced Bell Pepper Chicken Curry is made with cumin seeds, turmeric, slow roasted tomatoes and onions, non-spicy peppers, and green onions. It is delicious!
A recipe that needs to be on repeat and pairs well with bread at large gatherings similar to pav bhaji. It is a clean-eating and refreshing chicken curry dish that is perfect for meal prepping and your flavor loving tastebuds.
Chicken Jalfrezi, a Bell Pepper Chicken Curry
Why You'll Love it!
This is a classic Curry Mommy Recipe! One that needs to be on repeat because it's healthy and flavorful.
- perfect to meal prep
- bowl friendly meal when served with rice or quinoa
- flavorful curry!
- crowd pleasing
- high protein Indian recipe
- Bell Peppers (green + any other colors you love)
- Green Onions
- Chicken Breast, cut into small pieces
- Cumin Seeds
- Garam Masala
- Chopped Fresh Tomatoes
- Diced Fresh Onions
- Start by cutting the vegetables and setting them aside. Last, cut the chicken breast into small chunks.
2. In a pot heat some oil and add cumin seeds. Cook the chicken with garam masala and salt.
3. Remove the chicken and set it aside in a bowl. In the same pot cook the onions, tomatoes, and spices. Then add the chicken back into the pot.
4. Lower the heat and spread the bell peppers and green onions on top in an even layer. Close the lid and let it cook until al dente.
If there is too much water/gravy then be sure to burn it off since this is supposed to be more of a thick gravy.
Add a generous amount of cilantro and serve with rice or bread.
- Chicken - Use paneer or tofu
- Bell Peppers- No substitutions-sorry folks!
- Fresh Tomato- Use canned petite diced tomatoes (12oz for every 1 large tomato)
- Vegetarian - use etra firm tofu or paneer
- Spicy - Add chopped jalapenos instead of some bell peppers
- Kid Friendly - eliminate chili powder and use very little garam masala, red chili powder, garlic, and ginger.
Pair it with...
My favorite sides include white bread, siete tortillas for a healthier option, white rice, naan, or masala rice. I also add a tomato onion salad for extra crunch on the side that is mixed with salt and red chili powder.
My Top Tips
- Make the recipe using very little water to get a thick gravy
- Use more green bell peppers than any other color
- Beefsteak tomatoes are best for curry recipes
Bell Pepper Chicken Curry
- 3 large chicken breast or equivalent tenders, chopped into small pieces
- 1 tablespoon garam or chicken masala
- 1 tablespoon fresh ginger paste
- 1 tablespoon fresh garlic paste
- ½ tablespoon turmeric powder (fresh if available)
- 2 tablespoon dry coriander powder
- ½ cup onion, finely diced (red or yellow)
- ½ cup fresh tomato, finely diced (beefsteak or vine ripened preferred)
- 2 cups bell peppers, diced small (colors of choice)
- ½ cup green onions, chopped small
- 1 tablespoon cumin (jeera) seeds
- ½ bunch chopped cilantro (more or less depending on preference)
- red chili powder
- In a large skillet heat a generous amount of oil. Add the jeera seeds and let them slightly brown. Immediately add the chopped chicken.
- Add garam masala, salt, and turmeric to the chicken and cook for about 7-10 minutes on med-high heat. SIDE NOTE: You can use this cooked chicken as a meal! It tastes great and we sometimes enjoy it on tacos. But for this full recipe continue the following steps.
- Remove the chicken from the pan into a bowl/plate, cover, and set aside. COVER will help keep the chicken moist. Side-note: you can use a different pot, but I use the same one because I really don't like doing dishes.
- Add some oil and then the onions to the same pan. Cook until translucent and brown. Then add the tomatoes. Mix well and continue to cook for about two minutes.
- Now add garlic, ginger, salt, coriander powder, and red chili powder. Additional garam masala and turmeric can be added at this point if you would like.
- Cook the mixture until oil begins to separate and it has cooked thoroughly.
- Add the cooked chicken to the pot and mix well. Cook for about 3 minutes on medium heat.
- Once the chicken and gravy have cooked together, turn down the heat to low.
- Spread the top of the pot with bell peppers and green onions. Cover with a lid and let it sit for 5 minutes on low heat.
- Add cilantro and mix the contents.
- Squeeze a little lemon juice on top right before serving.
- Enjoy with rice, bread, naan, tortillas, or on top of a salad. This dish is great for meal prepping!
I highly recommend using boneless skinless chicken breast for this recipe. Substitutions can include chicken tenders.
My simple trick to this thanks to my neighbors teaching includes adding a pinch of baking soda to the meat. Add a pinch, mix it, and then cook immediately.
Absolutely not. Instead, it gives it so much flavor and crisp that you will want to have it over and over again.
The only similarities I find between the two include Chicken and the Peppers, but the spices and method to cook the dish is completely different for this easy version.
I do not recommend it.
Yes! When I make it for my kids, I limit the amount of spices and add extra at the end for the spice lovers in my family.
This is a personal prefrence. I prefer green because they are not sweet.
Other Curry Recipes
History of this Bell Pepper Chicken Curry Recipe
The first time I had this dish was when I was about 9 years old. My father introduced it to my brother and I even though he disliked bell peppers. He didn't make it much, but when he did I remember devouring it with some white bread and rice. It was so comforting! I still recall the moments when we sat at the table and enjoyed this together. Just father and daughter and a homemade chicken curry!