Turning the Jalfrezi into a proper curry, gravy type dish
Hey folks, welcome back to curry week on Headbanger’s Kitchen and today I’m making a Jalfrezi. Wait didn’t I just make one? Well I made an original style Keto Paneer Jalfrezi so today I thought I’d make chicken Jalfrezi and I’m make a proper CURRY version of it with a nice rich gravy. Anyway enjoy the recipe.
The tips and tricks
In this video you probably saw me use the ye ol restaurant trick of blending the spices and veggies and then straining it to sort of create a rich creamy gravy. This is one way to do it, the other is to leave everything whole (but chop it finer) and let it all sort of just cook down together. This will create a more ‘rustic’ and home style Jalfrezi. Both ways are really good, it’s completely your choice. You can also make this with paneer if you like. I won’t recommend any other meat because it just doesn’t seem to make sense. Pork and beef are almost never used in North Indian/Moughlai style cooking. You could use Mutton though and even duck meat might work well. If you are looking for something a little less complex then try our original creamy chicken curry.
Nutrition Info (Per serving)
- Calories: 237
- Net Carbs: 3g
- Carbs: 4g
- Fat: 13g
- Protein: 25g
- Fiber: 1g
This recipe makes 4 serving. Get this recipe on myfitnesspal.