Slow Cooker Chicken Jalfrezi
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"This is a really simple chicken jalfrezi recipe that comes out beautifully in the slow cooker without much prep. You can make it as spicy as you want - although jalfrezi is normally medium spicy. Just put all the ingredients in the slow cooker and enjoy the smells throughout the house!"
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Ingredients6 h 20 m servings 257 cals
Original recipe yields 4 servings
- Dust chicken with flour in a bowl.
- Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
- Cook on Low until chicken is no longer pink at the center, about 6 hours.
- Cook's Notes:
- You can also use 1 to 2 red bell peppers instead of green bell peppers.
- You can skip the browning of the chicken. I feel that when I am putting everything in the slow cooker at the same time, it gives the ingredients almost a marinating time.
- If the sauce is too thin at the end of the cook time, add some cornstarch until it is the thickness that suits you.
- If you don't have or can't get fresh chiles, I have used dried chiles and it is still very nice.
Per Serving: 257 calories; 8 g fat; 18.8 g carbohydrates; 28.9 g protein; 69 mg cholesterol; 589 mg sodium. Full nutrition