Bengali Chicken Jalfrezi (চিকেন জলফ্রেজি)

A staple of the British-Indian curryhouse, this quick chicken dish goes back to its real Bengali roots to reveal some surprisingly culinary influences.

This classic Bengali dish is a firm fixture on the British-Indian restaurant scene. Though presented as Indian, many dishes on these restaurant menus are actually a Bangladeshi interpretation of classic Indian food. The first Indian restaurant kitchens in the UK were staffed by Bangladeshi cooks, who tended to make Indian dishes sweeter and creamier as per the Bengali palate. This dish - the jalfrezi - is Bengali however, known as ‘jhal fry’ in the Bengal. It actually combines some Chinese influence, courtesy of Chinese traders who settled in the region, particularly in Kolkata. You’ll notice this in the addition of soy sauce, as well as the colourful medley of vegetables that are stir-fried separately then added to the dish at the end. You can cook the vegetables all in one with the chicken for ease - many Indian restaurants will actually do that - but the true jalfrezi will stir-fry the vegetables separately, keeping their own integral flavour and bite to stand out in the dish. It’s an excellent, quick weeknight number served with rice or roti. Let’s go!