Tender chicken breast, red and green bell peppers, and onion in a thick, spicy tomato sauce scented with cumin, coriander, turmeric, and garam masala. Serve this Indian-inspired main course with fluffy basmati rice.
$18.22
Per Serving
$4.56
Total
60 min
Prep
20 min
Cook
40 min
Difficulty
medium
Servings
$57.52
15 to buy · 0 you have
1 each Red bell pepper
1 ct$1.67 per packagePackage use: 100%Product match100%
1 each Green bell pepper
1 ct$1.39 per packagePackage use: 100%Product match100%
1 1/2 pounds Boneless, skinless chicken breast
Perdue · 1 lb$4.99 per packagePackage use: 95%Product match95%
1 1/2 pounds Plum tomatoes
Hunt's · 28 oz$2.99 per packagePackage use: 86%Product match86%
3 each Garlic cloves
1 ct$0.89 per packagePackage use: 30%Product match30%
1 1/2 cups Basmati rice
Lundberg Family Farms · 32 oz$7.99 per packagePackage use: 30%Product match30%
1 each Onion
Simple Truth Organic · 2 lb$3.29 per packagePackage use: 25%Product match25%
2 teaspoons Ground cumin
McCormick · 1.5 oz$3.49 per packagePackage use: 9%Product match9%
2 teaspoons Ground coriander
Simple Truth Organic · 1.49 oz$3.99 per packagePackage use: 9%Product match9%
1 tablespoon Fresh ginger
Simple Truth Organic · 2.5 oz$2.49 per packagePackage use: 8%Product match8%
3 tablespoons Canola oil
Kroger · 32 fl oz$3.99 per packagePackage use: 5%Product match5%
1 teaspoon Garam masala
Morton & Bassett · 1.9 oz$7.99 per packagePackage use: 4%Product match4%
3/4 teaspoon Cayenne pepper
Kroger · 1.5 oz$4.99 per packagePackage use: 4%Product match4%
1/2 teaspoon Ground turmeric
Kroger · 1.5 oz$2.49 per packagePackage use: 3%Product match3%
1 1/2 teaspoons Fine salt
Morton · 26 oz$1.99 per packagePackage use: 1%Product match1%
2 1/2 cups Water
$0.00 per packagePackage use: 0%Product matchTap water
0%
Mixing Bowl
Cutting Board
Chef’s knife
Fork
Measuring cups and spoons
Wooden spoon
Fine-mesh strainer
Instant-read food thermometer
3-quart saucepan with lidCutting BoardChef’s knifeWash your hands with soap and water. Rinse the peppers, tomatoes, and ginger under running water, remove damaged areas, and dry before preparing them. Slice the peppers and onion, chop the tomatoes, and prepare the garlic and ginger.
Mixing BowlCutting BoardChef’s knifeMeasuring cups and spoonsCut the chicken into 1-inch pieces without rinsing it. Place in the mixing bowl and toss with 1/2 teaspoon salt. Refrigerate while preparing the sauce. Wash your hands, knife, cutting board, and work surface after handling the raw chicken.
Keep raw chicken and its juices separate from produce and cooked food; refrigerate it while it waits, and wash hands, utensils, and contacted surfaces after handling.
Measuring cups and spoonsFine-mesh strainer3-quart saucepan with lidRinse the rice in the strainer under cold running water until the water runs mostly clear. Drain thoroughly, then place in the saucepan with 2 1/4 cups water and 1/2 teaspoon salt. Set aside without heating yet.
Measuring cups and spoonsWooden spoonHeat 1 tablespoon oil in the skillet over medium-high heat. Add both bell peppers and stir-fry for 3–4 minutes, until lightly blistered but still slightly crisp. Transfer to the plate.
Measuring cups and spoonsWooden spoonReduce the heat to medium and add the remaining 2 tablespoons oil to the skillet. Add the onion and cook for 5–6 minutes, stirring frequently, until softened and beginning to turn golden. Stir in the garlic and ginger for 1 minute. Add the cumin, coriander, turmeric, and cayenne, and stir for 30 seconds.
Measuring cups and spoonsWooden spoonAdd the tomatoes and the remaining 1/2 teaspoon salt allocated to the sauce. Bring to a steady simmer, then cook uncovered over medium heat for 12–15 minutes, stirring and pressing the tomatoes with the spoon. The tomatoes should break down into a thick sauce that leaves a brief trail when you draw the spoon across the skillet.
Wooden spoon3-quart saucepan with lidAs soon as the tomatoes begin simmering, start the rice on a separate burner. Bring it to a boil over medium-high heat, stir once, cover tightly, and reduce the heat to low. Cook for 15 minutes without lifting the lid. Remove from the heat and let stand, covered, for at least 10 minutes while you finish the jalfrezi.
Handle the hot saucepan and lid carefully, and keep your face away from escaping steam.
Measuring cups and spoonsWooden spoonOnce the tomato sauce is thick, stir in the chicken, any juices from its bowl, and the reserved 1/4 cup water. Simmer uncovered over medium-low heat for 8 minutes, stirring frequently so the pieces cook evenly and the sauce does not stick.
Measuring cups and spoonsWooden spoonInstant-read food thermometerReturn the peppers to the skillet and stir in the garam masala. Cook for another 2–4 minutes, until the sauce coats the chicken and vegetables and the chicken reaches 165°F in the center of several of the largest pieces. If necessary, continue cooking just until that temperature is reached, then remove from the heat promptly to keep the breast meat juicy.
Use a clean instant-read thermometer to confirm 165°F in the center of several of the largest chicken pieces; clean the probe before and after checking.
ForkFluff the rice with a fork. Divide all the rice and jalfrezi evenly among four plates and serve immediately.
Refrigerate leftover chicken and rice separately in shallow containers within 2 hours, or within 1 hour if above 90°F; keep at 40°F or below, use within 3–4 days, and reheat to 165°F.
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