Dairy-Free Chicken Jalfrezi
Bursting with vibrant spices and rich flavors, this Dairy-Free Chicken Jalfrezi is a mouthwatering take on a classic Indian dish. Perfect for those seeking a creamy-free option without compromising on taste, this recipe combines tender chicken breast with sautéed onions, crisp bell peppers, and aromatic spices like cumin, coriander, and garam masala. The addition of fresh ginger, garlic, and green chilies gives the dish a delightful heat, while a squeeze of lemon juice ties the flavors together with a zesty finish. Finished with fresh cilantro, it’s an easy weeknight dinner that’s ready in just under an hour and pairs beautifully with rice or flatbread. Ideal for anyone searching for a dairy-free, flavorful, and wholesome meal, this Chicken Jalfrezi is sure to become a new favorite in your kitchen.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless chicken breasts
- 2 tablespoons vegetable oil
- 1 large onion
- 1 green bell pepper
- 1 red bell pepper
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 3 tomatoes
- 2 tablespoons tomato paste
- 2 green chilies
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Start by slicing the chicken breasts into bite-sized pieces.
Chop the onion, green bell pepper, and red bell pepper into thin slices.
Mince the garlic cloves and grate the fresh ginger.
Dice the tomatoes and slice the green chilies.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté until they become translucent.
Add the minced garlic and grated ginger to the pan and cook for another 2 minutes, stirring often.
Add the chicken pieces, ground cumin, ground coriander, and turmeric powder, and cook until the chicken is browned on all sides.
Stir in the tomato paste, diced tomatoes, and sliced green chilies. Cook for about 5 minutes until the tomatoes start to break down.
Add the green bell pepper and red bell pepper slices to the pan and mix well.
Season the dish with salt, black pepper, and the garam masala. Stir to combine.
Cover the pan and let the mixture simmer for about 15 minutes until the chicken is fully cooked and the flavors have melded.
Add lemon juice and stir well.
Garnish with fresh cilantro before serving.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 34.8 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3683 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
