Chicken jalfrezi

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• Helen Wearmouth

  29 May 2010

  Helen Wearmouth rated and commented on this recipe

  

  This is one of my favourites. I also thought it was beginning to look like a stew until i stirred in the yogurt. I served it with mango chutney, rita and pitta breads. Will defiantly do it again.

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• Vycki

  30 May 2010

  Vycki rated and commented on this recipe

  

  I thought this was easy to make how ever a bit mild so added a tsp of Garam Masala which gave it a little bit of a kick

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• zorban

  29 July 2010

  zorban commented on this recipe

  If the yogurt curdles even if pan's off the heat, try and stir a couple of spoonfuls of the hot sauce into the yogurt first. Mix it well then add a couple more spoonfuls until the yogurt warms up enough. Only then tip it into the sauce.

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• Mickey D

  31 July 2010

  Mickey D commented on this recipe

  Just made this dish, used one bhut jolokia chilli, very hot, my face is burning from the vapour of the chilli, if you like it hot try with this chilli !!!

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• Mickey D

  31 July 2010

  Mickey D rated this recipe

  

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• Mickey D

  31 July 2010

  Mickey D commented on this recipe

  Woah that is soooooooooooooooooooooo hot!!

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• ZeTallGerman

  03 October 2010

  ZeTallGerman rated and commented on this recipe

  

  Made this recipe for my father-in-law this weekend, who LOVES spicy curries. We added a few more green peppers, also used garlic & ginger paste, and didn't add the yoghurt... this was a winner and he loved it. To those who thought this was too watery: I alwasy de-seed my tomatoes when cooking a curry.

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• Shafiq

  11 January 2011

  Shafiq commented on this recipe

  Can i use jalfrezi past to substitute the spice mix?

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• dwynwyn

  02 February 2011

  dwynwyn commented on this recipe

  Loved it. Not as hot as a restaurant Jalfrezi - which is a good thing as my partner doesn't like his curry too hot. Didn't use the yoghurt as I thought it tasted and looked great without it.

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• dwynwyn

  02 February 2011

  dwynwyn rated this recipe

  

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• kerrie1989

  15 March 2011

  kerrie1989 commented on this recipe

  this may sound like a stupid question but it says on the ingredients 1 large onion halved and sliced so do i put only half an onion in the curry or all of the large onion? thanks

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• kerrie1989

  15 March 2011

  kerrie1989 commented on this recipe

  and also what can i add to it to make it abit hotter in taste?

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• Karina's recipes

  19 March 2011

  Karina's recipes rated and commented on this recipe

  

  Just made this for our tea. Kept to the recipe but I think my teaspoons are bigger than some as this curry very hot and we eat a lot of curries! However, it was super and hubby loved it. First time I have made a home made curry completely from scratch. I added a sachet of coconut milk during cooking to make this creamier and yoghurt at the end. Will definitely make again.

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• piscean

  23 March 2011

  piscean rated and commented on this recipe

  

  to avoid the problem of curdling of yogurt..add it with the chicken..gonna try it tonight..*fingers crossed*

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• psychic-tasha-chamberlin

  02 April 2011

  psychic-tasha-chamberlin rated this recipe

  

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• Laura G

  03 April 2011

  Laura G commented on this recipe

  This was ok, though it lacked any strong flavours. It could have done with more spices, and a thicker sauce.

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• Anna

  09 April 2011

  Anna commented on this recipe

  Yummy :) very easy to make. I didn't add the splash of water due to previous comments about it being too watery. As for the yogurt, I put a dolop on top of the curry once it was on the serving plate and there were no curdling issues.

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• kate&james

  25 April 2011

  kate&james rated and commented on this recipe

  

  First time I have made a curry from scratch, it was really easy to follow and tasted lovely! I made it the day before and let it rest for 24 hours and warmed it up the day after had a real kick to it! Will definately make this again!

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• Matt123

  04 May 2011

  Matt123 rated and commented on this recipe

  

  We loved this curry and made enough to freeze some. Although looking at the picture realise I didn't include the cinnamon sticks!

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• Chillsathy

  18 May 2011

  Chillsathy rated and commented on this recipe

  

  Made this, but without the pepper because i didn't have any. It worked really well, and i was able to adjust the spices to my own preference, which was great. the yoghurt worked really well, didn't curdle. could work really well with some potato, and mine worked especially well with some mango chutney on the side. Great dish, really easy.

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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

Ready in 45 minutes

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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