Indian · Dinner
Tangy Stir-Fried Chicken Rice Bowl
Chicken Jalfrezi Rice Bowl
A complete weeknight bowl of stir-fried chicken and crisp peppers in a tangy tomato-onion masala spooned over basmati rice, finished with fresh coriander.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
5gSugar
3gFiber
680mgSodium
105mgChol
Goes well with
Pilsner LagerPilsner Lager — A crisp, refreshing beer...
local
Nimbu PaniNimbu Pani — A refreshing pairing for th...
international
Instructions
1
Prep
Rinse 140g basmati rice. Cut 400g chicken thigh into 1-inch strips. Cut 1 medium onion into petals, 1 green and red bell pepper into 1-inch squares. Cut 2 small tomatoes into wedges. Mince 2 tbsp ginger-garlic paste, slit 2 green chillies lengthways, julienne 2 tsp fresh ginger. Measure all spices.
2
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a saucepan. Bring to boil over high heat, cover, reduce to low, cook 10 minutes. While rice cooks, toss chicken with 0.5 tsp salt and black pepper.
3
Sear
Heat 1.5 tbsp oil in a wok or large skillet over high heat until shimmering. Add chicken in a single layer, sear 4 minutes turning occasionally, until edges are golden and chicken is 80% cooked. Remove and set aside.
4
Saute
Add 1.5 tbsp oil to the pan over high heat. Add onion petals and bell peppers, stir-fry 2 to 3 minutes until edges char but vegetables stay crisp. Lower heat to medium, add ginger-garlic paste and green chillies, cook 30 seconds until raw smell fades.
5
Build
Add tomato wedges, tomato paste, chilli powder, coriander, cumin, turmeric, and 0.5 tsp salt. Cook 2 minutes on medium stirring until tomato softens. Splash 100ml hot water, stir 1 minute until lightly thickened.
6
Finish
Return chicken with juices, add julienned ginger, toss 2 minutes on medium-high until chicken reaches 165°F and masala clings. Stir in garam masala off heat. Remove rice from heat, fluff with a fork.
7
Plate
Spoon rice into bowls, top with chicken jalfrezi, garnish with fresh coriander. Serve with lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 140g (4.9 oz) basmati rice
- 260ml (1 1/8 cup) water
- 3 tbsp neutral oil
- 1.5 tsp salt
- 0.5 tsp ground black pepper
- 1 medium yellow onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- 2 tbsp ginger-garlic paste
- 2 green chilli
- 2 small tomato
- 2 tsp tomato paste
- 1.5 tsp Kashmiri chilli powder
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 0.5 tsp turmeric
- 1 tsp garam masala
- 2 tsp fresh ginger
- 2 tbsp fresh coriander
- 2 lemon wedge