I have posted two versions (actually every Indian cook probably has their own version) of Jalfrezi- the one below is stir fried and thickened slightly with a slurry or tomato paste. The other finishes the dish in a thick tomato curry sauce (use the Curry Sauce base).
This version of Chicken Jalfrezi is more traditional and can also be found on restaurant menus. It is more like a stir-fry, without the thick tomato based curry sauce.
This will serve four to six...
3 tbsp vegetable oil
1 red onion, sliced medium
2 serrano chiles, sliced medium
1 red pepper, sliced medium
1 tbsp garlic, minced
2 tbsp ginger, minced
1 1/2 lbs boneless, skinless chicken thighs or breasts
2 plum tomatoes, seeded, diced medium
1/4 cup fresh cilantro, chopped fine
1/4 tsp turmeric
1/2 tsp cayenne
1/2 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp amchoor powder (dry mango)
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1 tbsp cornstarch (or besan flour) mixed with one tablespoon of water for the slurry
1 tbsp tomato paste mixed with one tablespoon of water to thicken the sauce
Heat oil in a heavy bottom pan. Add the onions and salt. Sauté approximately three minutes on medium heat. Add serrano peppers, garlic and ginger. Sauté about two minutes on medium heat.
Cut thicken into 1/2-inch strips. Add the chicken strips to the vegetables and sauté until the chicken is opaque.
Mix the spices and add to the chicken/vegetables. Sauté an additional two minutes, watching that the spices do not burn. Add a tablespoon of water to prevent. Add the tomatoes and red pepper and continue sauteing another five minutes.
To thicken the sauce, make a slurry from the cornstarch and water or mix the tomato paste with a tablespoon of water. Stir into the saucepan. Cover and simmer until the chicken is cooked through, adding water if needed.
Serve, sprinkling cilantro over the dish.