Once in awhile I like to pick up a bag of hybrid mini sweet peppers at the grocery store. You can eat them raw, with a dip, stuffed with ground meat or tofu, or put them into a stir fry or curry.
Today I use sweet peppers in a stir-fry called Jalfrezi which is an Indian stir-fry dish. This dish features onion, ginger, garlic, spices, tomatoes, and is cooked in pepper sauce. There are many different ways to make this dish, but in contrast to some others, I do not use any cream or yogurt, and I use sweet peppers instead of fiery red chilies.
Jalfrezi has little sauce compared to some curries as no water is added during the cooking process. Most of the sauce comes from the peppers and tomatoes.
I make this with chicken breasts, but you can use chicken thighs, which are nice because they have more flavor and fat. I made my own curry powder for this (and have a link to this below), but you can use store-bought curry powder or any Indian curry paste in this recipe.
I hope you try this dish and let me know your thoughts.
- 1 1/2 lbs. chicken breast cut into 1-inch cubes
- 1/4 cup canola oil
- 1 tsp. cumin seeds
- 1 cup yellow onion, finely chopped
- 1 tbsp. each ginger and garlic paste
- 2 tbsp. madras curry powder, or any type of store bought curry paste
- 1/2 tsp. chili powder (optional) if you want the dish to be spicy
- 1 tbsp. mince seeded jalapeno
- 1 1/2 cups seeded small diced mixed bell peppers
- 1 1/4 tsp. salt
- 1/2 tsp. sugar
- 1 14.5 oz. canned diced tomatoes
- 1/4 cup chopped cilantro
- Lime wedges to serve
- Cooked rice to serve
Heat oil in a large heavy bottom saucepan or wok over medium heat. Add cumin seeds and fry for 30 seconds or until the seeds splutter.
Add in your onions and cook for 2-3 minutes, then add ginger and garlic paste. Cook for couple of minutes. While stirring, add the madras curry powder, salt, and chili powder if you are using.
Stir well and cook for a minute, then add the mixed pepper and jalapeno. Cook for 4-5 minutes, stirring time to time. Add the canned tomatoes and stir well, then cover and cook for 10 minutes, while keeping on eye and stirring few times in between so the mixture doesn’t burn. Turn down the heat if you need to.
Add the chicken and stir well. Cover and cook for 10 minutes more or until chicken is no longer pink and cooked through stirring in between.
Taste for seasoning then stir in the cilantro. Turn of the heat and serve the jalfrezi with cooked rice! Pass along lime wedges.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!