Chicken Jalfrezi
Member recipe

Chicken Jalfrezi

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(45 ratings)

Member recipe by

Cooking time

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.

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Comments

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ruth21981's picture
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have made this dish a few times. have cut down the time by mixing all the sauce together and simmering-rather than doing seperate as previously done. still tastes as good. used different colour peppers. freezes well too

jeff10101uk's picture
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OOPS - forgot to give it 5 stars!

jeff10101uk's picture
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Out of all the curry recepies on this site this is by far my favourite (and we have tried ALOT!)

Only changes I made was to recepie was to use a whole onion and use the corriander sparingly as I found it can be over used and spoil the many flavours. Also alow the sauce to reduce a bit.

tomo2eat's picture

made my first indian meal from this recipe at to ajust the amounts but it turned out great looking forward to my next venture tomo

tomo2eat's picture

made my first indian meal from this recipe at to ajust the amounts but it turned out great looking forward to my next venture tomo

deborahlesurf's picture
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Easy recipe and I had a good result with it. Coating the chicken in spice and leaving it for a few hours gave it a good colour in the final dish. I didn't want any leftover sauce to freeze so used 4 fairly small chicken breasts and a tbsp each of cumin and coriander in the meat marinade. Also added some salt.

shifauna's picture

There's a few unnecessary steps making this recipe very complicated with no added affect to the final taste. The most important part is making the sauce and frying the spices to release their flavour. Marinating the chicken in the way shown makes absolutely no difference. Marinating is best for tandoori chicken recipes, where lime juice, yogurt, garlic and other spices are used to marinade.

There's no need to use separate pans to make the tomato sauce nor to fry the chicken. Follow the recipe using the same pan. Food processor helps in making a smooth consistency and saves time chopping (use from the start with onions, garlic, ginger. Whizz your tomatoes straight from the tin before adding to onion mixture) Add chicken and peppers into this sauce cook for 5-10 mins before adding water and cooking on low simmer.

Try using madras curry powder in step 3. Very nice!

richardnich's picture

Im no chef, infact Im totally self taught and have no special skill in the kitchen. What I do know however is a good curry and frequently dine at good indian restaurants. Jalfrezi is one of my favourites so naturally had to give this recipe a go. I am pleased to say that I have just made it this evening for the first time and it was as good, if not better than any curry Ive had out! I didnt modify the recipe at all. Very very easy for what tastes like something that a proper chef has made.

The only thing the recipe doesnt specify is whether to leave the seeds in the chillis or not. I like my food very hot so I left them in. For that amount of chillis that the recipe gives this did make it very hot indeed, but not TOO hot. I reccommend trying it with the seeds taken out for the first time unless like me, your confident you will like it very hot.

nafnaf's picture

very nice think my boyfriend may marry me!!! Only thing I thought was missing was salt did add it even though not on the recipe thought it tasted nicer. I didnt find to time consuming either

very easy and tasty curry

ruth21981's picture
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forgot to rate!

ruth21981's picture
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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

loufra's picture
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forgot to rate this recipe

loufra's picture
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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

natster's picture
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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.

thomas25's picture

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!

silverback's picture

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

earlsmeade's picture
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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 !!!

mastertris's picture

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

lauragemma's picture
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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 .

chedges's picture
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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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