Chicken Jhalfrazi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 lbs. of boneless, skinless chicken cut into 1 inch cubes*Canola Oil, 2 tbsp*Cumin seed, 1 tsp*sweet yellow onion,(1 medium onion), diced*1 Med. Green Bell Pepper, diced*Bell Pepper, Red (2.5" dia; whole), diced*Clove of Garlic, 2 cloves, peeled and smashed*Fresh Ginger Root, 3/4" piece, minced*A Taste of Thai - Red Curry Paste, 1 Tbsp.Chili powder, .25 tsp* Ground Coriander, 1 tsp*Cumin (ground), 1 tspSalt, .5 tsp*Tomatoes, 14.5 ounce can (diced)Cilantro (about 2 tablespoons fresh or one frozen/tube)
Prep peppers, onion, garlic and ginger root. Cube chicken. Heat oil in wok and stir fry the cumin sees for 30 seconds. Add the onions, peppers, garlic and ginger and stir fry for 6 to 8 minutes. Add curry paste to the ingredients and stir fry for about 2 minutes. Stir in chili powder, coriander, cumin and salt. Add 1 TB. water. Stir fry for another 2 minutes. Add the chicken and stir fry for about five minutes. Add the tomatoes and cilantro. Cook, covered, for about 15 minutes - until the chicken is cooked through. Serve with rice or naan.
Serving Size: Makes four generous servings. Serve with white rice.
Number of Servings: 4
Recipe submitted by SparkPeople user NONSPURIOUS.
Serving Size: Makes four generous servings. Serve with white rice.
Number of Servings: 4
Recipe submitted by SparkPeople user NONSPURIOUS.
Nutritional Info Amount Per Serving
- Calories: 276.7
- Total Fat: 9.3 g
- Cholesterol: 82.5 mg
- Sodium: 1,108.4 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.0 g
- Protein: 36.2 g
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