Chicken Jalfrezi
Member recipe

Chicken Jalfrezi

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(57 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.

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Comments (81)

emememb's picture
5

Did this for all the family and everybody loved it...very tasty. If you like it more spicy, put 3 chillis in, which is what I will be doing next time! :) Definitely worth cooking and really easy to make

nolanalison's picture
5

Really nice recipe. Like others have said it does take a while to make but you aren't tied to the cooker so you can be doing other things at the same time. Next time I make it I'll be making 3-4 times the amount of sauce and freezing it.

I made a couple of modifications to the recipe:
I added half a chicken stock cube to the water
I used a couple of extra green and red chilies (it did turn out very hot but I like my curries that way)
I misread the recipe and only used a teaspoon of cumin and coriander in the sauce (they were heaped teaspoons though), I also added the garam masala at the same time and it was fine. At this point I tasted the sauce and decided it was a little bit bitter so I added half a teaspoon of sugar

the-chadders's picture
4

Tried it last night. I do a fair amount of Indian cooking for my wife and me and I have to say this recipe was easy to follow and produced a first class meal. well done.

sixsixsid's picture
4

Cooked this curry on New Years Eve ( amongst several others) and it went down a treat even with Indian and Malasian guests. Was a tad spicy but even my wife who is not keen on spicy curies managed it.

dansallilmat's picture
5

Hi, really love this recipe, tastes great and love the fact that the aroma stays in the house for days. x

susanalford's picture
2

If you like an original Jalfrezi (very hot) then you may like to add some more chillis, I did this the second time around and it did improve the taste. Otherwise I would have rated it as a milder curry.

susanalford's picture
2

If you like an original Jalfrezi (very hot) then you may like to add some more chillis, I did this the second time around and it did improve the taste. Otherwise I would have rated it as a milder curry.

susanalford's picture
2

I found this a bit bland and not enough spice, I doubled up on the chillies !!!!! OK if you like very mild curries !!!

jacko1950's picture
4

Oh, and I added extra chillies, leaving in the seeds, and didn't bother with the blender at all..also upped the tsp's to tbps's....used mmm

jacko1950's picture
4

This is so delicious I am eating it every week...well, sometimes twice a week !

zetallgerman's picture
2

I've made Jalfrezi quite a few times, and this recipe (although end result tastes good) seems unnecessarily complicated and is also too watery in the end.
I simply marinate my chicken in turmeric, chilli powder, ginger, garam masala and salt for a couple of hours, then fry-off with the onions and garlic (and some freshly grated ginger). After that add the tomatoes (skinned) and peppers plus everything else, and I usually don't add any water. There's enough liquid in the veg to make a lovely saucey curry.

marcmc's picture
5

Very nice, full of flavours.

ruth21981's picture
5

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
5

OOPS - forgot to give it 5 stars!

jeff10101uk's picture
5

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
4

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.

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