Chicken jalfrezi

Latest comments and suggestions

Results 61-72

• shlaskar

  04 May 2012

  shlaskar rated and commented on this recipe

  

  I've only ever had this in restaurants, but seeing as it's so simple, I had to have a go. I made this yesterday evening especially for my hubby's lunch today. I halved the ingredients, used 2 tomatoes as that was all i had, used a red pepper (again, as that was all I had), 1/2 tsp chilli powder in addition to the 3 chillies and added oregano leaves. I also used a big dollop of yoghurt and from start to finish it took 30 minutes (didn't simmer the chicken for as long because I couldn't be bothered). I tasted the sauce and it's delicious and my hubby really liked the dish. There are leftovers for tomorrow's dinner so I'll get to have some! Thanks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rpiatkowski

  10 May 2012

  Rpiatkowski rated and commented on this recipe

  

  Very good version of this dish. I would recommend throwing in a few curry leaves and mustard seeds in to the oil (until they pop) before adding the onions. I would also recommend skinning the tomatoes and de-seeding them (which the recipe doesn't suggest) as otherwise the sauce doesn't thicken enough.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• calmac36

  08 June 2012

  calmac36 commented on this recipe

  this went down great when i cooked it for the crew of the ferry i am cook on i used cream instead of yogurt

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• curryman

  09 July 2012

  curryman commented on this recipe

  Wow what a nice curry, no fresh tomatoes so used tinned, put half tin of water in , also left out the hing , didn`t have any, put in eight green chillies (no seeds) if its too watery leave the lid of & simmer till it thickens,did not add yoghurt.( must get some asafoetida (hing) for next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mary

  15 July 2012

  Mary rated and commented on this recipe

  

  Really easy to make, difficult to judge a splash of water so a little watery, know for next time. Also was mild and not hot so next time we will add more chilli's maybe 5. Overall a good meal will cook it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joey

  01 August 2012

  Joey rated and commented on this recipe

  

  Left out yoghurt as off dairy and only used two chillies to test heat. Lovely recipe will definitely be doing again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicky

  06 August 2012

  Nicky rated and commented on this recipe

  

  I really liked this recipe & it was quick and easy to make. I used fresh tomatoes so I only added 1 table spoon of extra water. I also put in a cube of chicken stock and 1-2 tablespoon of extra tomato puree for flavour. I added the yoghurt only once the curry was on my plate so I didn't have a problem with curdling. Next time I'd add a tsp or so of honey (to counteract the tomato puree) and I'd make this a day before eating to see if the flavours develop differently over time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lizpollard

  20 August 2012

  lizpollard commented on this recipe

  bit too much turmeric, looked too yellow, will reduce that nxt time and maybe add some more spices as is ok but jalfrezi is supposed to be hot.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mrsspoon

  28 August 2012

  mrsspoon rated and commented on this recipe

  

  Followed the recipe to the letter, very simple to make, looks amazing, but we felt the recipe was missing something. Just one more ingredient would transform this dish but not sure what it is! We have the leftovers to eat tonight and am hoping the flavours have developed overnight!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sophie

  31 August 2012

  Sophie rated and commented on this recipe

  

  Great curry and very easy to make. I added some chopped tomatoes rather than water to make the sauce more moist which gave it lovely consistency. Would definitely do this one again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amanda

  31 October 2012

  amanda rated and commented on this recipe

  

  Very nice. I think curries always taste better the next day, thats if they last ! This one didn't ! I always add a dash of Worcester Sauce to any curry I make and I did that to this one. I also added a tablespoon of mango chutney before the yoghurt.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shell

  19 January 2013

  shell commented on this recipe

  first time making a curry, was really nice, at the end i took it off the heat and added the natural yoghurt a table spoon at a time and it didn't curdle

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.