Direct answer: To make chicken jalfrezi with frozen peppers, brown chicken pieces, fry onion with garlic, ginger and spices, add passata, simmer until the chicken is cooked through, then stir in frozen peppers near the end so they stay colourful rather than mushy.
This easy chicken jalfrezi is designed for the real home cook: frozen sliced peppers, jarred garlic, chicken breast or thigh, and a bright tomato-based sauce. It gives you the familiar takeaway-style heat and sharpness without needing a long ingredient list.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 2 tbsp oil
- 400g chicken breast or boneless thigh, cut into bite-size pieces
- 1 onion, sliced
- 2 tsp jarred garlic
- 1 tsp jarred ginger or 1/2 tsp ground ginger
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder, or more to taste
- 250ml passata
- 250g frozen mixed peppers
- 1 tsp sugar or mango chutney
- Salt, lemon juice and coriander to finish
- Rice or naan, to serve
Method
- Heat the oil in a wide pan and brown the chicken for 3 to 4 minutes. It does not need to be cooked through yet.
- Add the sliced onion and cook for 5 minutes until it softens and starts to colour.
- Stir in the garlic, ginger, curry powder, cumin, coriander and chilli powder for 30 seconds.
- Pour in the passata with the sugar or mango chutney. Simmer for 8 to 10 minutes, stirring now and then.
- Add the frozen peppers straight from the freezer. Cook for another 5 to 7 minutes until the peppers are hot and the chicken is cooked through.
- Season with salt and lemon juice. Finish with coriander and serve with rice or naan.
Notes
Chicken thigh stays juicier, but breast works if you avoid boiling it hard. Add the peppers late because frozen peppers release water quickly. If the sauce becomes thin, boil uncovered for a few minutes. For a hotter version, add sliced fresh chilli with the onion.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout.