Spicy Pepper Chicken Jalfrezi Traybake for a Flavorful Feast

So, let me tell you about this dish that just brings everything—flavor, warmth, comfort—all together in one big tray. I mean, the Spicy Pepper Chicken Jalfrezi Traybake is just, well, a feast for the senses. When it’s bubbling away in the oven, the smell is just incredible. All those spices, the juicy chicken, and those colorful peppers… it’s like an Indian street market exploded in your kitchen! Seriously, if you’re looking for something to whip up that’s really satisfying and a bit spicy, you’re going to want to keep reading.

Why You’ll Crave It

• It’s all in one pan, so clean-up is a breeze (who doesn’t love that?)
• Flavor-packed! The spices dance on your tongue, and it’s totally customizable based on what you have.
• The chicken is super tender and juicy—trust me, you won’t want any leftovers!
• It’s perfect for feeding a crowd or just a cozy dinner at home; either way, it feels special.
• The colors on the plate? Just beautiful—who knew cooking could be an art?

My family fights over the last piece every single time I make this…

What You’ll Need

• Chicken thighs: 1 kg, skinless and boneless. They’re so juicy and just add that richness.
• Bell peppers: 2—one red and one green, sliced thin (adds such a nice crunch).
• Onion: 1, sliced (I like it sweet, but… you could use shallots too).
• Garlic: 4 cloves, minced (because, honestly, can you ever have enough garlic?).
• Ginger: 1 piece, about 5 cm, grated (gives it that lovely warm flavor).
• Curry powder: 2 tablespoons; it’s like a hug in spice form.
• Cayenne pepper: ½ teaspoon (if you want a kick, which I usually do!).
• Canned chopped tomatoes: 400 g (the base of our sauce, so go with quality here).
• Coconut milk: 400 ml (adds creaminess that softens the heat).
• Olive oil: 2 tablespoons (for sautéing and flavor).
• Fresh coriander: a handful, chopped (to sprinkle on top because, yes!).
• Salt and pepper: to taste (don’t skimp on this part!).

Easy How-To

Let’s Get Cookin’!

First things first, you’ll want to preheat your oven to 200°C (about 400°F)… just to get things going. Next, grab those chicken thighs and cut them into bite-sized pieces. Put them in a large bowl and sprinkle over the curry powder and cayenne, along with some good ol’ salt and pepper. Toss, toss, toss until they’re all coated. It’s a messy job, but it’s worth it!

Chop up those beautiful bell peppers and your onion into similar-sized chunks—kind of like little jewels, really. Add them into the chicken bowl where we just popped in that ginger and garlic. Stir again. Now, take a large baking tray and spread everything out evenly, so it cooks nicely. Now, mix your canned tomatoes with a bit of tomato puree and a splash of water, then pour that over the lot. Cover with foil and bake for about 35 minutes. When you remove the foil? Oh, just wait until you see that bubbling richness! Bake it for another 15-20 minutes… trust me, it’s worth the wait.

And then, oh! The last step: Garnish it all with fresh coriander once it’s done. Serve it up hot with some rice or bread to soak up that spicy goodness.

Good to Know

• If you can’t find chicken thighs, chicken breasts work just fine—but thighs just have that extra flavor.
• Want it milder? Just skip the cayenne or use less, so you can adjust to everyone’s tastes.
• Leftovers? Sure! They’ll keep in the fridge for about 2 days; just reheat gently.

Serving Ideas

• Pair it with fluffy rice or warm naan to mop up that delicious sauce—it’s simply perfect!

Top Tricks

• Try adding a pinch of sugar to your sauce if it tastes too acidic—just balances everything out nicely.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely! You can swap chicken for beef, lamb, or even tofu… just change the cooking time a tad to make sure everything is tender.

Is this recipe suitable for meal prep?

Yes, yes, and yes! It’s perfect for storing and reheating throughout the week. Just pop it in a container and voila!

What can I serve with this dish?

This dish goes wonderfully with rice or naan; but a crisp salad could be great too to balance the spices.

Can I make it vegetarian?

Definitely—swap the chicken for chickpeas or paneer, just watch the cooking time a little.

How spicy is this dish?

Well, it depends! You can dial down the chili if you prefer milder flavors, it’s totally up to you!

Conclusion

The Pepper Chicken Jalfrezi Traybake is really such a wonderful blend of flavors that showcases Indian cuisine beautifully. With such tender chicken and those vibrant veggies just soaking in that spicy sauce, it’s honestly a must-try for any weeknight dinner. It’s simple to make and, wow, the payoff is so delicious! You’re gonna want to keep this recipe close because it’s honestly that good.

More Recipes Suggestions and Combinations

Vegetable Jalfrezi

A delightful vegetarian alternative that brings in a medley of seasonal veggies with the same bold sauce.

Butter Chicken Traybake

Indulgent dish featuring chicken in a creamy, dreamy tomato butter sauce.

Spicy Chickpea Curry

This one is packed with hearty chickpeas simmered in a rich, spiced tomato sauce—ideal for any flatbreads.

Lentil Dhal

A wholesome lentil dish with tons of spices—perfect as a side or a main.

Paneer Tikka Skewers

Marinated paneer grilled perfectly—these skewers are just bursting with flavor.

Chicken Tikka Masala

So classic! Marinated chicken in a creamy tomato sauce—great with steamed basmati rice.

Mango Chutney

This sweet and tangy hit is an amazing addition to any Indian meal—it just brings everything together!

Garlic Naan Bread

Soft, fluffy flatbread is the ultimate companion for scooping up all that goodness!