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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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.