Tender chicken and crisp-tender peppers are coated in a bright tomato masala with ginger, garlic, green chili, and a lively finish of lime. This quick Indian stir-fry-style curry keeps the vegetables vivid and the sauce concentrated.
AI-generated image
AI-generated image
Jalfrezi is built around high-heat sautéing rather than a long, heavy simmer: browned chicken, sweet onions, and crisp peppers stay distinct while the reduced tomato masala supplies enough richness to bind them together.
Cool leftovers within two hours, refrigerate in a covered container for up to 3 days, and do not leave at room temperature for extended periods.
Reheat gently in a covered skillet over medium-low heat with 1 to 2 tablespoons of water until steaming hot throughout; chicken should reach 74°C before serving.
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