Chicken Jalfrezi
Member recipe

Chicken Jalfrezi

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(61 ratings)

Member recipe by

Servings

Serves 4

A great recipe for a fresh tasting, home-made jalfrezi

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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.

Method

    1. Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
    2. To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
    3. While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
    4. Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
    5. Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
    6. Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves. Serve with basmati rice or naan bread.

Comments, questions and tips

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SannyF
19th Jan, 2017
0.05
This recipe is awful. I made this for a group of friends and was embarrassed by how flavourless and bland it was.
ZudoPowa
7th Jan, 2017
Best curry I've ever made!
Jenjones21
9th Sep, 2016
5.05
I cook this Chicken Jalfrezi about twice a week as it is one of only two things I know how to cook (the other thing is Spaghetti Bolognese). I substitute the chicken for a well known brand of vegetarian chicken style pieces as my wife (whose account I am posting this review as!) is a vegetarian. This still tastes nice and is actually easier than cooking chicken as the well known brand is sold as frozen pieces so you an just tip them in the pan. I give this Jalfrezi ten out of ten!
Graham cooper's picture
Graham cooper
2nd Jul, 2016
5.05
Used this recipe for 2 years now never get fed up of it
Leeeeeet's picture
Leeeeeet
16th Apr, 2016
5.05
Love this recipe, pretty easy to prepare and tastes as good as the takeaway!!
Nrams
30th Jan, 2016
5.05
This recipe demonstrates how straightforward home-made curry cooking can be. It is as good as any take-away I've had with no oil overdose.
Willow-yow
15th Jan, 2016
Very nice, thanks.
rubberman
25th Sep, 2015
Been cooking curries for years and I really enjoyed this one. Anyone that doesn't isn't experimenting to their own tastes. I added extra chilli and left out the tumeric. Also a splash of tomato sauce usually helps in a Jalfrezi. Beware the garam masala!!! There are some that are not blended right so you may want to try several to get the one you like the best. Great recipe by all standards. 8/10 (no one gets 10!)
freddie fly
4th Sep, 2015
Can anyone tell my why I cannot print the recipes out ??. I try to print but nothing happens
smileyd10
9th Jun, 2015
5.05
I have made curries and must say that this one tops it. It has the wow factor, I will be making it again but as somebody said make it before hand then heat up after but adding water to it, if you don't get the kick from this recipe, then just add a bit of chilli powder to your taste.

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simon_brunton
10th Mar, 2015
2 tsp garam masala is too much in my opinion and I regreted the 2nd spoonful almost straight away. I also added Ginger, Fenugreek and a smidge of Taramind for a light tangy touch. Don't forget a pinch of salt.
rubberman
25th Sep, 2015
Aye mate. Salt was another thing I added. If you look at my comment you will see I sort of agree on the garam masala. Also added some chopped green peppers (capsicums) and a couple of chopped fresh tomatoes.