Murgh Jalfrezi Pilau

A simple, inexpensive, healing curried chicken with rice..

Murgh Jalfrezi Pilau

Murgh Jalfrezi Pilau

Pastured chicken thighs, peppers, onions, tomatoes, ginger, cardamom, coriander, lemon juice, cilantro, cumin, chili pepper, turmeric, sea salt, black pepper and saffron.

Toast whole spices in a dry skillet over medium-low until fragrant, perhaps 5 minutes.

Add ghee, pastured butter or coconut oil to the pan and sauté chicken until brown on both sides.  Add vegetables and a little filtered water or chicken stock and remaining spices, cover and simmer until fork-tender (about 30 minutes).  Brighten with fresh cilantro and a little lemon juice just before serving.

Meanwhile, cook basmati rice in filtered water and/or coconut water and/or chicken stock with curry leaves (optional) until most of the liquid is absorbed, add saffron threads (optional) and seedless raisins, cover two minutes until raisins are plump.

Serve garnished with a dollop of yoghurt or Crème fraîche for a cooling contrast to the spicy curry.

This post is part of the Pennywise Platter at The Nourishing Gourmet

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13 thoughts on “Murgh Jalfrezi Pilau

  1. I just made this the other day without realizing it.(One of those “Oh, THAT’S what it’s called! things) 🙂 It’s just as good the next day, too – we usually reheat and serve with naan instead of rice… Makes my mouth water all over again!

  2. Pingback: Pennywise Platter Thursday 7/30

  3. Congratulations Ren……just read all about your reviews over at your daughters blog.
    CURRY…….going to have to make this one. We like anything that has a curry base.

  4. P.S. forgot to mention your RSS feed is often down. I’ve had it checked on my end and it’s not here most all other RSS feeds I’ve got going work consistently. So in just in case you didn’t know.

  5. This looks good. I’ve tried curry several times, but is never as good as I hoped. This looks exceptional enough to make me want to try again though. 🙂

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