Chicken Jalfrezi
Member recipe

Chicken Jalfrezi

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(45 ratings)

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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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Comments

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ruthforrest's picture
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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.

vgleave's picture

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!

steve_d's picture
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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...

mrsnoonoo's picture
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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.

aggyaggy's picture

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

efc1878's picture
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Damn, that should read 'your'...

efc1878's picture
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Excellent recipe.

You're website's great, too.

sallybeattie's picture
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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.

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

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