Chicken jalfrezi

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olive magazine

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Recipe by olive magazine

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1. Heat 2 tbsp oil in a large pan. Add the onion and a good pinch of salt, then fry for about 6-8 minutes until golden.
2. Add the chillies, garlic and ginger. Cook for 3-4 minutes. Add the spice mix and cook for another couple of minutes until fragrant.
3. Add the chicken and cook for 3-4 minutes then add the tomatoes and green peppers and a splash of water and stir well. Cover the pan and cook for about 30 minutes until the chicken is tender and the sauce thickened (uncover the pan if you need to for the last 10 minutes). Stir in the yogurt off the heat (if using) for a creamier sauce. Stir in the coriander and check the seasoning. Serve with naans or steamed rice.

Per serving

250 kcalories, protein 29.2g, carbohydrate 10.5g, fat 10.4 g, saturated fat 2.5g, fibre 2.5g, salt 0.34 g

Latest comments and suggestions

• ktb

  08 October 2009

  ktb commented on this recipe

  Winner dinner!!...so tasty and fragrant everyone wanted more!!

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• Viv1945

  08 October 2009

  Viv1945 commented on this recipe

  Looks nice and easy will give it a try I think

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• Jo

  08 October 2009

  Jo rated and commented on this recipe

  

  Made this when a freind was coming round and it was so simple but yummy! It's even low fat (if you leave the yoghurt out). Give it a go, I promise you won't be disappointed.

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• Jo

  08 October 2009

  Jo commented on this recipe

  That will be 'friend' - note to self, read before pressing submit!

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• pazman

  09 October 2009

  pazman commented on this recipe

  just made for myself and the wife really tasty !!

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• Mari

  10 October 2009

  Mari rated and commented on this recipe

  

  Super tasty meal and so easy to make. I might add potatoes next time to make it a chunkier.

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• mssteel

  11 October 2009

  mssteel rated and commented on this recipe

  

  I didn't quite like the curry. Too mild.

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• debrajayne

  16 October 2009

  debrajayne rated and commented on this recipe

  

  Made this on an unseasonally cold spring evening in Sydney last week and it was great. Very satisfying and tasty but not heavy at all, as some curries can be.

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• Frantic Flapjack

  19 October 2009

  Frantic Flapjack rated and commented on this recipe

  

  This looked more like a stew until I stirred in the yogurt. It then looked like a traditional curry. It was popular with everyone although I forgot to buy a green pepper so used fresh spinach instead.

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• Carol Wilson

  20 October 2009

  Carol Wilson rated and commented on this recipe

  

  Found this to be watery and not particularly tasty. Chopped the chillies small rather than sliced and had difficulty in judging a splash of water so it finished up being a bit watery and not particularly hot. To add insult the yoghurt curdled although I added it off the heat!

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• Mrsnoonoo

  23 October 2009

  Mrsnoonoo rated and commented on this recipe

  

  found it quite tasty but a little watery. Will make again but with a few changes

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• Angie

  29 October 2009

  Angie rated and commented on this recipe

  

  Very nice. My only problem was that the yoghurt curdled even though I removed pan from the heat, other than that perfect.

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• lu lu

  05 November 2009

  lu lu rated and commented on this recipe

  

  this was very tasty but i used red chilli instead of green & put extra spices in & it blew our heads off & we normally like a kick. will try again but with the correct amount of spices

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Ingredients

• groundnut oil
• 1 large onion , halved, sliced
• 2-3 green chillies , sliced
• 3 garlic cloves , crushed
• 1 tbsp finely grated root ginger
• 6 chicken thigh fillets, cut into chunks
• 5 tomatoes , roughly chopped
• 1 green pepper , chopped into pieces
• a small bunch coriander , leaves picked off
• a small pot natural yogurt (optional)
• naan bread or steamed rice to serve

SPICE MIX

• 1 tsp turmeric
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick
• 5 cloves , ground

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• groundnut oil
• 1 large onion , halved, sliced
• 2-3 green chillies , sliced
• 3 garlic cloves , crushed
• 1 tbsp finely grated root ginger
• 6 chicken thigh fillets, cut into chunks
• 5 tomatoes , roughly chopped
• 1 green pepper , chopped into pieces
• a small bunch coriander , leaves picked off
• a small pot natural yogurt (optional)
• naan bread or steamed rice to serve

SPICE MIX

• 1 tsp turmeric
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick
• 5 cloves , ground

Per serving

250 kcalories, protein 29.2g, carbohydrate 10.5g, fat 10.4 g, saturated fat 2.5g, fibre 2.5g, salt 0.34 g

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