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Home > Asian > Chicken Jalfrezi with Homemade Pilau Rice

Chicken Jalfrezi with Homemade Pilau Rice

Published July 16, 2018, Updated September 4, 2018 By Nicky Corbishley 4 Comments

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A spicy homemade Chicken Jalfrezi with an ice cold glass of cider. That’s date night sorted! Also check out how to make easy Pilau Rice!
Homemade chicken jalfrezi with pilau rice in a blue bowl.

This post was sponsored by Thatchers Cider.

We love a good curry at home, and you’ll often find me whipping up a quick Thai curry on a busy weeknight, or making a slow cooker curry when we’ve got friends round for dinner. It’s also the number one food I crave when we come back from holiday.

We have so much fun trying all the local cuisines and basically eating everything in sight (like we did in France a couple of weeks ago – still can’t believe I put on 5 1/2lbs in 4 days), but when I get back home, dinner is a saucy curry with lots of rice.

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2 bottles of thatchers vintage cider on a rustic wooden table with 2 glasses

This jalfrezi is a great one to make when you’re craving that spicy-curry kick.

I like to marinate the chicken first. No too long – 10-15 minutes is enough (you can marinate for longer if you like). Then after that, we’re talking 30 minutes from start to finish.

Fry the marinated chicken:

chicken frying in a pan with spices
Indian spiced marinated chicken frying in a pan

Then add onion, garlic, ginger, chillies, spices and peppers:
spices being added to a pan with chicken and onions

Once those spices are releasing their fragrance, add in tinned tomatoes and stock, then simmer for 10 minutes or so until thickened.
Close up of chicken jalfrezi in a pan

Lots of spices, a nice kick of heat and plenty of sauce to soak into the rice.

Speaking of rice – did you know how easy it is to make pilau rice at home?

Simply fry up some onion and spices, then add the rice and water and cook as normal. This is how the onions and spices look before adding the rice and water:

spices and onions sauting in a saucepan for pilau rice

The spices give it a lovely fragrance, without overpowering the rice, and the turmeric gives it that gorgeous golden yellow colour.

Indian spices on a small white plate

Thatchers were kind enough to send us some of their Vintage cider, and we were thinking of a good recipe to pair with this crisp, sparkling, rich cider. It works really well with strong flavours, such as mature cheddar, spices, red meats, and hearty bakes such lasagne.

We decided to go down the spicy route, and the refreshing taste, ice cold from the fridge worked a treat!

Homemade chicken jalfrezi with pilau rice in a blue bowl. Glass of cider and a bottle of cider in the background.

Can I make it gluten free?

Yes, this recipe is already gluten free (and so is Thatchers Vintage)

Can I make it vegetarian?

Yes, add in more veggies in place of the chicken, and use vegetable stock. I like to marinate cubes of courgette and mushrooms in place of the chicken.

Can I make it ahead?

Yes, you can make the jalfrezi ahead, then cool, cover and refrigerate for up to two days. Reheat in a pan over a medium heat until the chicken is hot throughout.

Can I freeze this chicken jalfrezi?

Yes, you can freeze the jalfrezi and the rice. Freeze seperately in freezer-proof containers with lids as soon as the jalfrezi and rice is cool. Defrost overnight in the fridge, then reheat the jalfrezi in a pan  – as per above.

Reheat the rice by adding two tablespoon of water and placing the rice in an ovenproof dish, cover with foil and cook in the oven at 150C/300F for approx 20 minutes until the rice is hot throughout.

Thatchers Vintage cider is gluten free, vegetarian and vegan. Visit www.thatcherscider.co.uk for plenty of background to Thatchers and their guide to pairing cider with food

The Chicken Jalfrezi with Homemade Pilau Rice Recipe:

Overhead shot of chicken jalfrezi and pilau rice in blue bowl.

Chicken Jalfrezi with homemade pilau rice

A spicy homemade Chicken Jalfrezi with an ice cold glass of cider. That's date night sorted! Also check out how to make easy Pilau Rice!
5 from 2 votes
Print Rate
Prep Time: 5 mins
Cook Time: 25 mins
marinating time: 10 mins
Total Time: 30 mins
Course: Dinner
Cuisine: Asian
Keyword: chicken curry, curry, quick curry, spicy curry
Servings: 4 people
Author: Nicky Corbishley

Ingredients

Chicken:

  • 500 g chicken breast chopped into bitesized chunks
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala

Sauce:

  • 1 tablespoons vegetable oil
  • 2 tbsp butter
  • 1 large onion peeled and sliced
  • 1 red chilli sliced
  • 1 green chilli sliced
  • 2 cloves garlic peeled and minced
  • 2 tsp minced ginger
  • 1 tsp garam masala
  • 2 tsp turmeric
  • 1 1/2 tsp salt
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 400g tin chopped tomatoes
  • 200 ml chicken stock ensure this is a gluten free stock if required
  • 1 tbsp tomato puree
  • Small bunch chopped fresh coriander (cilantro)
  • Fresh coriander and chilli flakes to serve

Pilau Rice:

  • 1 tsp vegetable oil
  • 2 tsp unsalted butter
  • 1 small onion peeled and finely diced
  • 1/2 tsp cumin seeds
  • 6 cardamom pods
  • 6 cloves
  • 2 tsp turmeric
  • 2 bay leaves
  • 300 g long grain rice
  • 600 ml boiling water

Instructions

  • Coat the chicken in the cumin, coriander and turmeric and leave to marinade for 10 minutes, covered in the fridge.
  • Meanwhile, make the rice. Heat the oil and butter in a pan until the butter melts. Add the onion and cook on a medium heat for 5 minutes until softened.
  • Add in the cumin seeds, cardamom pods, cloves, turmeric and bay leaves. Heat through, whilst stirring for a further minute.
  • Add the rice and stir to coat in the spices.
  • Add the boiling water, stir once and bring back to the boil, then place a lid on the pan and turn the heat down to very low. Cook for 20 minutes.
  • Once cooked, turn the heat off. Leave the lid on and the rice should retain its heat until the curry is ready.
  • Once the chicken has marinated (whilst the rice is cooking), heat the oil and butter in a large frying pan and add the chicken. Cook on a high heat for 4-5 minutes until the chicken is sealed.
  • Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.
  • Add the red and green chilli, garlic and ginger and cook for a further 2 minutes.
  • Add in the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.
  • Add in the red and green pepper, tinned tomatoes, chicken stock and tomato puree.
  • Bring to the boil, then simmer for 10 minutes until thickened.
  • Stir in the fresh coriander and serve with the pilau rice, topped with fresh coriander and a few chilli flakes.

Recipe Video

Recipe Notes

Can I make it gluten free?

Yes, this recipe is already gluten free (and so is Thatchers Vintage)
.

Can I make it vegetarian?

Yes, add in more veggies in place of the chicken, and use vegetable stock. I like to marinate cubes of courgette and mushrooms in place of the chicken.
.

Can I make it ahead?

Yes, you can make the jalfrezi ahead, then cool, cover and refrigerate for up to two days. Reheat in a pan over a medium heat until the chicken is hot throughout.
.

Can I freeze this chicken jalfrezi?

Yes, you can freeze the jalfrezi and the rice. Freeze seperately in freezer-proof containers with lids as soon as the jalfrezi and rice is cool. Defrost overnight in the fridge, then reheat the jalfrezi in a pan  - as per above.
Reheat the rice by adding two tablespoon of water and placing the rice in an ovenproof dish, cover with foil and cook in the oven at 150C/300F for approx 20 minutes until the rice is hot throughout.
.
Nutritional Information is per serving include rice.

Nutritional Information

Nutrition Facts
Chicken Jalfrezi with homemade pilau rice
Amount Per Serving
Calories 644 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 100mg 33%
Sodium 1733mg 72%
Potassium 1246mg 36%
Total Carbohydrates 84g 28%
Dietary Fiber 7g 28%
Sugars 10g
Protein 36g 72%
Vitamin A 37.2%
Vitamin C 120.6%
Calcium 11.3%
Iron 32.3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Filed Under: Asian, Dinner, Gluten Free, Meat

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  1. Benazer Noor says

    January 2, 2019 at 11:38 pm

    your recipe is awesome I follow you all recipe good work. keep it up.

    Reply
  2. Ted says

    July 17, 2018 at 1:26 am

    I have never cooked with cardamon. Do I need the whole pods, or just the seeds? Do I have to separated the pods later, or they are fine as they are?

    Reply
    • Chris Corbishley says

      July 19, 2018 at 11:42 am

      Hi Ted,

      Use the whole pods but remove them befor serving

      Hope that helps

      Chris

      Reply
  3. TC says

    July 16, 2018 at 10:38 am

    Love a glass of cider with my curry too, definitely going to check this one out. Fab video too.

    Reply

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