Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 15 mins
Cook: 20-25 mins
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I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.
SEE ALL MY RECIPES Chicken Jalfrezi is a dish that truly embodies the vibrant and dynamic spirit of Indian cuisine. While it’s a staple in many Indian restaurants across the globe, its origins are a fascinating blend of culinary influences.
It is believed to have emerged from Anglo-Indian kitchens, where colonial cooks adapted traditional Indian cooking techniques with readily available ingredients to create dishes that appealed to both British and Indian palates. This cross-pollination of flavours resulted in a dish that is both familiar and exciting, a testament to the adaptability and richness of Indian gastronomy.
The essence of a good jalfrezi lies in its bold flavours and the delightful textural contrast between tender chicken and crisp vegetables. It’s a dish that’s not overly complicated but demands attention to detail to achieve that perfect balance of spice, tang, and sweetness. At its heart, it’s a celebration of fresh produce, where onions, capsicums, and tomatoes are sautéed to a point where they are tender-crisp, retaining their individual flavours while harmonizing with the spices.
The chicken in this dish is typically cut into bite-sized pieces, allowing it to cook quickly and absorb the aromatic marinade and the robust sauce. This quick cooking method is characteristic of stir-fries and contributes to the dish’s fresh, vibrant taste.
The Allure of Chicken Jalfrezi
The popularity of chicken jalfrezi owes much to its versatility. It can be adjusted to suit varying spice preferences, from mildly warm to intensely fiery, by simply tweaking the quantity and type of chili used. Furthermore, it’s a dish that lends itself well to customization. While chicken is the classic protein, other options like paneer, lamb, or even a medley of vegetables can be used to create equally delicious variations.
This adaptability has cemented its place as a beloved dish that can be enjoyed by a wide range of palates, making chicken jalfrezi a true crowd-pleaser. The vibrant colours of the capsicums and tomatoes, combined with the savoury aroma of the spices, make this dish not only a culinary delight but also a feast for the senses. It’s a testament to the ingenuity of Indian cooking, where simple ingredients are transformed into something truly extraordinary, and the chicken jalfrezi stands as a shining example of this culinary artistry.
Ingredients
- 500g boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 2 tablespoons vegetable oil or ghee
- 1 large onion, thinly sliced
- 1 large green capsicum, deseeded and sliced into strips
- 1 large red capsicum, deseeded and sliced into strips
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder (optional, for extra heat)
- ½ teaspoon garam masala
- 1 x 400g can chopped tomatoes, undrained
- 1 tablespoon tomato puree
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
- Lime wedges, for serving
Suggested Equipment
- Large wok or heavy-bottomed frying pan
- Medium mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Spatula or wooden spoon
- Serving spoon
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken pieces with ½ teaspoon of ginger-garlic paste, ¼ teaspoon of ground cumin, ¼ teaspoon of ground coriander, a pinch of turmeric powder, and salt. Set aside to marinate for at least 10 minutes.
- Sauté Aromatics: Heat the vegetable oil or ghee in a large wok or heavy-bottomed pan over medium-high heat. Add the sliced onions and sauté until they are softened and lightly golden, about 5-7 minutes.
- Add Capsicums and Chilies: Add the sliced capsicums and chopped green chilies to the pan. Stir-fry for 3-4 minutes until they are tender-crisp.
- Cook the Chicken: Push the vegetables to one side of the pan. Add the marinated chicken to the empty side. Sear the chicken for 2-3 minutes until it’s lightly browned on all sides.
- Incorporate Spices: Stir in the remaining ginger-garlic paste, ground cumin, ground coriander, turmeric powder, and red chili powder (if using). Cook for 1 minute until the spices are fragrant.
- Simmer the Sauce: Add the chopped tomatoes, tomato puree, and sugar (if using). Stir well to combine everything, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Cook Through: Reduce the heat to medium-low, cover the pan, and let it simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally.
- Finish and Garnish: Stir in the garam masala and salt to taste. Cook for another minute. Garnish generously with fresh coriander leaves and serve hot with lime wedges.
Notes
- Spice Level: Adjust the number of green chilies and the amount of red chili powder to control the heat. For a milder version, remove the seeds and membranes from the chilies.
- Vegetable Variations: Feel free to add other vegetables such as sliced mushrooms, peas, or spinach. If adding spinach, stir it in during the last 2-3 minutes of cooking.
- Protein Alternatives: This recipe works wonderfully with paneer, firm tofu, lamb, or prawns. Adjust cooking times accordingly. Paneer and tofu can be pan-fried separately before adding to the sauce to retain their texture.
- Tomato Acidity: If your tomatoes are particularly acidic, the addition of sugar helps to balance the flavour.
- Consistency: If the jalfrezi is too thick, you can add a splash of water or chicken broth to achieve your desired consistency.
- Serving Suggestions: Chicken Jalfrezi is traditionally served with basmati rice, naan bread, or roti.
Nutrition
Approximate per serving – based on 4 servings
- Calories: 350-400 kcal
- Protein: 35-40g
- Fat: 15-20g (depending on oil used)
- Saturated Fat: 3-5g
- Carbohydrates: 15-20g
- Fibre: 3-5g
- Sodium: 400-600mg (depending on added salt and canned tomatoes)
Note: nutritional values are estimates and can vary based on specific ingredients and portion sizes.
How To Interpret Nutrition Information
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