Easy weeknight meal solutions… the treasure that many of you search for as you seek a departure from the normal weekly rotation. A major part of our mission is to make flavors from around the globe come easy. While we make many meals from scratch we also understand many of you have busy lives and as much of an appetite for convenience as flavor. We think we might have your number here with this Easy Jalfrezi Curry Chicken!
What is Jalfrezi curry? Well, you can read about it here. Just know that it is chock-full of spice and flavor and will provide that needed change-up to your weeknight meal plans. During this unprecedented time of quarantine we sought to grab ingredients you likely have on hand with a few more that are easy to acquire at nearly any local grocery store.
Preparation: Easy Jalfrezi Curry Chicken
The first thing you will want to do is make the spice rub. Mix the first 7 ingredients in a bowl (through salt and pepper). Rub down the chicken covering all surfaces. Set in the fridge for at least 30 minutes (or even make ahead overnight).
When you are ready to make the dish, gather the remaining ingredients and prep them according to the recipe card below. We kept this very simple by even grabbing store bought naan. Feel free to make your own if you are feeling ambitious.
Turn the Instant Pot (or other pressure cooker) to saute mode and add the oil. When oil is hot add the onion and cook for 2 – 3 minutes, stirring occasionally. Add the garlic and cook for an additional couple of minutes, again stirring occasionally. Turn off saute.
Add all the vegetables and about ¾ of the Jalfrezi Curry Sauce. Mix well. Add in the chicken stock.
Add the chicken and top with remaining Jalfrezi Curry Sauce. Secure lid and select the poultry setting (if no poultry setting, 15 minutes on high pressure).
While cooking, warm up the naan on the oven’s low setting. If serving over rice, prepare that now according to the package instructions (we recommend a fragrant rice like jasmine).
Carefully quick release the pressure once the timer expires.
Plate and serve over rice with warm naan. We recommend taking full credit for this dish. No one has to know our little secret about the jarred sauce that helped pull this delight together. If they’re happy and you’re happy then we’re happy =)
See recipe notes for ways to make this dish your own.
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Equipment: Easy Jalfrezi Chicken
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You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for quick meal preparation, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
Easy Jalfrezi Chicken
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp Garam Masala
- 1 tsp Ground Cardamom
- 1 tsp Harissa Seasoning
- ½ tsp Curry Powder
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
- Pinch Sea Salt and Fresh Ground Black Pepper
- 2 Large Chicken Breasts Thighs would work, too (double to 4 if using). We used bone-in.
- 2 tsp Extra Virgin Olive Oil
- 1 Sweet Onion, diced Medium. ½ if XL onion.
- 2 cloves Garlic, minced
- 1 cup Chicken Stock or Broth
- 1 jar Jalfrezi Curry Sauce We used Patak's. Can be found in international aisle of most grocery stores.
- 2 dozen Baby Carrots, whole
- 1 can Green Peas, drained 15 oz. can
- 2 Turnips, chopped Optional to peel
- 1 cup Jasmine Rice
- 2 Slices Naan Bread Store bought is fine
Instructions
- Make the spice rub. Mix the first 7 ingredients in a bowl (through salt and pepper). Rub down the chicken covering all surfaces. Set in the fridge for at least 30 minutes (or even make ahead overnight).
- Prep the ingredients according the recipe instructions.
- Turn the Instant Pot (or other pressure cooker) to saute mode and add the oil. When oil is hot add the onion and cook for 2 – 3 minutes, stirring occasionally. Add the garlic and cook for an additional couple of minutes, again stirring occasionally. Turn off saute.
- Add all the vegetables and about ¾ of the Jalfrezi Curry Sauce. Mix well. Add in the chicken stock.
- Add the chicken and top with remaining Jalfrezi Curry Sauce. Secure lid and select the poultry setting (if no poultry setting, 15 minutes on high pressure).
- While cooking, warm up the naan on the oven's low setting. If serving over rice, prepare that now according to the package instructions (we recommend a fragrant rice like jasmine).
- Carefully quick release the pressure once the timer expires.
- Plate and serve over rice with warm naan.
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