Chicken Jalfrezi

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• Cath

  21 March 2008

  Cath rated and commented on this recipe

  

  As an alternative to using plum tomatoes, you can use sieved tomato passata instead.

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• sally

  30 April 2008

  sally commented on this recipe

  I made this on Saturday night. It was quite time consuming to make but it was well worth the effort. I think it's one of the best curry recipes I've tried. Being a bit of a coward, I only put one red chilli in. I don't like curries that are too hot and this was just right with the one chilli. I will most definitely make this again and don't think I would change it at all.

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• EFC1878

  16 August 2008

  EFC1878 rated and commented on this recipe

  

  Excellent recipe. You're website's great, too.

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• EFC1878

  16 August 2008

  EFC1878 commented on this recipe

  Damn, that should read 'your'...

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• aggy

  26 September 2008

  aggy commented on this recipe

  very nice recipe, and so easy, I made this for 8 people and every single morsel was eaten and complimented on

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• Mrsnoonoo

  18 October 2008

  Mrsnoonoo rated and commented on this recipe

  

  Great tasting curry. Like comment above a little worried about how much chilli to use - i normally completely deseed them - but last time left a few in but needed more.

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• Steve D

  10 January 2009

  Steve D rated and commented on this recipe

  

  Hmm seems like a lot of hassle to me. I don't get the idea of going to all the trouble of marinading the meat and blitzing the tomatoes and onions. The Garam Masala has no place here either IMHO, it's going to turn the sauce brown instead of the nice orangey colour you will get without it... What I would do instead is grate the onions, fry with chopped garlic, add the chicken, tumeric, chili (powder) then chopped tinned tomatoes, simmer, add Ghee for a nice buttery flavour, cumin, coriander, ginger, cilantro, simmer again. Far simpler, no need for a food processor and less washing up! One pan, that's it. One other thing - 1/2 an onion? What am I going to do with the other half? You'd have to make Bhajis too I guess...

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• vgleave

  24 January 2009

  vgleave commented on this recipe

  excellent recipe, one of the best curry recipes i've tried. i made it with lamb rather then chicken and just increased the cooking time by about 20 mins to make the meat really nice and tender. also added more water so that it didnt dry out (to reduce down). didn't bother with the food processor bit either, just chop things more finely to begin with. perfect chilli amout, hot but not overpowering!

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• Ruth

  16 February 2009

  Ruth rated and commented on this recipe

  

  I made this recipe and was very impressed - I didnt bother with the food processor, and I added chicken stock rather than water, and added some more veg to bulk it out - but delicious recipe and nice and quick for a curry.

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• Caroline

  04 March 2009

  Caroline rated and commented on this recipe

  

  Pretty good.I added some green peppers. Only issue was that I couldn't see why you needed to cook the onions in stock and the tomatoes seperately and then combined after they'd been cooking for a while-would probably put them in together next time.

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• Deborah

  23 March 2009

  Deborah rated and commented on this recipe

  

  Made this as part of an indian meal for my husband. He really likes jalfrezi it was time comsuming but well worth the effort we had left overs on sunday warming it up seemed to improve the flavour if that were possible will be making a few batches for the freezer .

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• tris master chef

  24 March 2009

  tris master chef commented on this recipe

  looks great can't wait to try it. i'm a young wanna be chef and can't wait to make this.

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• Earlsmeade

  17 April 2009

  Earlsmeade rated and commented on this recipe

  

  As said before, is quite time consuming but WELL worth all the time & effort. Made a double batch, put into foil containers & froze --- have given some for friends to try & all very impressed & say it LOOKS so authentic as well. Only changes I made were to use Chicken Stock instead of water & omitted the red pepper but added a couple of extra chillis to give it a bit more oomph !!!

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• Silverback

  26 April 2009

  Silverback commented on this recipe

  Tried this and it was delicious. Funny enough Steve, I used the whole onion as I read the recipe correctly instead of trying to re-write it

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• Thomas & Fi

  05 May 2009

  Thomas & Fi commented on this recipe

  Good tasty dish, we added a touch of sugar as the tomatoes and spices can be a touch bitter, be careful with the sugar just a little!

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• Natster

  02 July 2009

  Natster rated and commented on this recipe

  

  I made this last night, added in a few extra spices here and there to thicken the sauce quickly (was in a hurry) But was simple to make and tasted great.

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• Bettina

  11 July 2009

  Bettina commented on this recipe

  I simplyfied Caths recipe. I used Beef. I Sauted the onions and garlic in oil I also added about !"of grated ginger then took "all of the dry ingredients" added them to the onions and cooked them for 2-3 mins then added 700gms beef, put lid on pot and slowly simmered for 35mins before adding tomatoes and 1/2 pint water transferred to casserole and cooked in oven gas No 4 for 1 3/4 hrs added fresh coriander before serving. it was to die for. Thank you Cath. Family said it was better than any curry restraunt

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• Bettina

  11 July 2009

  Bettina rated and commented on this recipe

  

  forgot to rate this recipe

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• ruth21981

  28 July 2009

  ruth21981 commented on this recipe

  i am a veggie but made this for my other half. and its the first thing i have cooked from scratch! but it got the thumbs up.....am cooking another dish as i type, great site and recipes thanks

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• ruth21981

  28 July 2009

  ruth21981 rated and commented on this recipe

  

  forgot to rate!

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Ingredients

• The sauce:
• 1/2 a large onion, roughly chopped
• 2 garlic cloves, chopped
• 1 green chilli, chopped
• 1 tin plum tomatoes
• 1/2 pint of water
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp turmeric
• 
  
• The meat & veg:
• 2 or 3 chicken breasts, diced up
• 1 red pepper, chopped
• 1/2 a large onion, sliced
• 2 red chillis (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 2 tsp garam masala (spice mix)
• a handful of fresh, chopped coriander leaves
• 
  
• You will also need a food processor.

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• The sauce:
• 1/2 a large onion, roughly chopped
• 2 garlic cloves, chopped
• 1 green chilli, chopped
• 1 tin plum tomatoes
• 1/2 pint of water
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp turmeric
• 
  
• The meat & veg:
• 2 or 3 chicken breasts, diced up
• 1 red pepper, chopped
• 1/2 a large onion, sliced
• 2 red chillis (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 2 tsp garam masala (spice mix)
• a handful of fresh, chopped coriander leaves
• 
  
• You will also need a food processor.

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