Chicken jalfrezi

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• Grees

  20 May 2011

  Grees rated and commented on this recipe

  

  Easy to make and wonderful to eat, well work trying.

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• Zoe

  05 August 2011

  Zoe rated and commented on this recipe

  

  Tried this recipe last night and it looked yummy until I added the natural yogurt. It made the sauce way, way to creamy and it knocked me sick, up until adding the yogurt it tasted fab. I will be making it again and just not adding the yogurt.

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• Eden

  14 August 2011

  Eden rated and commented on this recipe

  

  Added too much water, wont do that next time, I guess a splash is literally a splash, the Curry was delicious, and now have some curry stock to freeze for next time.

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• Fluffy

  19 August 2011

  Fluffy rated this recipe

  

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• Amanda

  26 August 2011

  Amanda commented on this recipe

  I have made this several times and it is really great. I make large batches now and freeze individual portions before adding yogurt and the fresh coriander. Ideal for a quick tasty dinner.

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• fflwffen

  28 August 2011

  fflwffen rated and commented on this recipe

  

  Delicious. My husband and I put the children to bed and enjoyed making this together. There was no need for the splash of water. We left it overnight and was even better the next day - Yummy!

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• flatwhite

  18 September 2011

  flatwhite rated and commented on this recipe

  

  Easy and tasty. I made it with Turkey Breast roughly chopped into chunks and it was delicious --if a little watery.

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• toastedgarlic

  25 September 2011

  toastedgarlic commented on this recipe

  Another method of preventing the yoghourt curdling is to add it a tablespoonful at a time to the spices at the end of stage 2. Stir and fry a little to blend each spoonful before adding the next.

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• Sallie

  24 October 2011

  Sallie rated and commented on this recipe

  

  Fab!

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• Sallie

  24 October 2011

  Sallie commented on this recipe

  Fab!

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• Sallie

  18 November 2011

  Sallie commented on this recipe

  Our new Friday night meal...no more takeaways for us. My partner doesn't like it too hot but it's very well spiced, so has great flavour. I added the yogurt and serve with rice and naan bread.

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• Edinburgh_Col

  04 December 2011

  Edinburgh_Col rated and commented on this recipe

  

  Good recipe, really enjoyed this curry. Some minor modifications: used 1tblsp cumin, 1 tsp chilli, 1 extra red pepper, chicken breasts rather than thighs, and creme fraiche rather than yoghurt. The yoghurt or creme fraiche is quite important as it pulls together the sauce right at the end and gives it a nice thick consistency, but don't use too much - a whole pot might be OTT! Re. comments about the sauce being watery - don't add too much water at the start, but if it's still looking a bit watery, don't be scared just to keep the pan lid off to let the liquid reduce - I kept mine simmering for an extra 5-6 mins just to get the right amount. You really have to keep an eye on on it as the amount of liquid you get may depend on the tomatoes you've used and how much water is in the chicken. Served with boiled basmati rice cooked with a couple of star anise and two cardomom pods... lurvely!

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• absco

  10 January 2012

  absco rated this recipe

  

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• Anthony Poole

  15 January 2012

  Anthony Poole commented on this recipe

  It had a really good flavour but definitely needed more chillis or perhaps I shouldn't have seeded them first......other than that really happy with the outcome :)

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• Sara

  05 February 2012

  Sara rated and commented on this recipe

  

  I'm not the best of cooks but tried this out for a dinner party and it went very well. I did use 3 chillies as it was nice and spicy! It was the first time I had attempted a curry without cheating with a jar, and was pleased with myself!!

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• sister8x

  13 February 2012

  sister8x rated and commented on this recipe

  

  Made this last week for the family, it was a great success. To avoid the problem of curdling I added the yoghurt to the chicken as suggested by Piscean. Used a tin of chopped toms well drained of all juice. Will definitely make again. Thanks to Piscean for the tip!

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• SazzaD

  29 March 2012

  SazzaD commented on this recipe

  Can you make this in advance and freeze it?

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• ben84.bs

  09 April 2012

  ben84.bs commented on this recipe

  Tried it love it going do it again

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• ben84.bs

  09 April 2012

  ben84.bs rated and commented on this recipe

  

  Tried it loved it going do it again

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• Valkyr

  13 April 2012

  Valkyr rated and commented on this recipe

  

  Very tasty curry. The recipe makes it very mild, so add your own spice as extra to cater for your tastes. I added a teaspoon of chilli powder to give it a bit of a bite. Will add a touch more next time!

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http://www.bbcgoodfood.com/recipes/12951/

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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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