Best Keto Chicken Jalfrezi Curry
A Jalfrezi is typically a spicy curry made with green chilies, capsicums, onion, and tomatoes.
Unlike any traditional curry, Jalfrezi is generally stir-fried instead of stewed. This gives the Keto chicken curry a thick texture instead of a soupy one like that of a regular Keto curry.
For this Keto jalfrezi curry, marinated chicken pieces are fried with onion, capsicums, and Masala tomato spice paste to produce a dry, thick sauce that coats all the chicken pieces.
How to Make It
Step 1
Dice the chicken into ½-inch pieces and place them into a large bowl. Add 1 teaspoon ground cumin, ground coriander, and 1 teaspoon turmeric. Use a wooden spoon to coat all the chicken pieces in the spices. Place in the fridge while the sauce is prepared.
Step 2
Dice the onions to yield ½ cup. Set ¼ cup aside for later. Finely dice the garlic and the green chili. Melt 1 tablespoon coconut oil in a large pan set over medium heat. Add 1/4 cup onion, garlic, and green chili to the pan and saute for a few minutes until browned. Add 150ml of water to the onion mixture. Simmer for 10 minutes.
Step 3
Transfer the onion mixture and 200g of the canned tomatoes into a blender or food processor. Pulse until smooth. Set aside.
Step 4
To the same pan set over medium heat, add 1 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and ½ teaspoon turmeric powder. Gently dry fry the spices for a minute to release their aromas. Add the tomato mixture to the pan of spices and simmer for 10 minutes until it reduces slightly. Remove from heat and transfer the tomato Masala sauce to a bowl. Set aside.
Step 5
Dice the pepper into ¼ inch pieces and set aside. Melt the remaining 1 tablespoon coconut oil in the pan set over medium-high heat. Fry the marinated chicken for a few minutes to seal, stirring continuously. Turn down the heat to medium and add the remaining ¼ cup diced onion and chopped red pepper. Stir until the onions and pepper soften.
Step 6
Add the Masala sauce to the chicken. Simmer for 10 minutes to heat through, and the meat is coated. If the sauce looks a little too thick, add a tablespoon of water to loosen it.
Step 7
Transfer the curry to a serving dish, or divide it between bowls. Sprinkle with freshly chopped coriander leaves. Serve with a side of cauliflower rice or Keto naan bread.
Ingredients
- Chicken breast, skin removed before cooking
300 g
- Cumin, ground
1 tsp
- Coriander Seed Ground
1 tsp
- Turmeric, ground
1 tsp
- Onion, white, yellow or red, raw
0.5 cup
- Garlic
2 clove
- Green hot chili pepper, raw
2 medium
- Coconut oil
2 tbsp
- Water
150 ml
- Tomato, canned
200 g
- Coriander Seed Ground
1 tsp
- Cumin, ground
1 tsp
- Turmeric, ground
0.5 tsp
- Garam masala
1 tsp
- Salt, sea salt
0.5 tsp
- Red pepper
1 small
- Cilantro Or Coriander Leaves Fresh Or Raw Herb
2 tbsp