Chicken Jalfrezi

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• saratee

  20 September 2012

  saratee commented on this recipe

  and thanks a ton for sharing it because i didn't know how to make it!!

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• BadBudgetStudent

  26 September 2012

  BadBudgetStudent rated and commented on this recipe

  

  I'm a student, and i definitely make time for this recipe.. fresh or frozen mild or tongue-blasting this is a tasty meal to come home to

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• Mick byrne

  04 October 2012

  Mick byrne commented on this recipe

  Cooked this for my girlfriend this eve...just finished and mouth is still tingling! (I used 3 large chillies!!) really great curry and I enjoyed making it. Took about 45 minutes all in! Nice!

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• Stace871

  11 November 2012

  Stace871 rated and commented on this recipe

  

  I made this a few nights ago and we loved it. I only used one red chilli as i dont like my curry hot and it was soooo lovely. Im cooking this for friends at the weekend

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• DCSTRIKES

  08 December 2012

  DCSTRIKES commented on this recipe

  Followed the recipe, but it seemed to lacking something and the sauce was thin, had to simmer for a while longer to thicken it up.

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• Sammi

  07 January 2013

  Sammi rated and commented on this recipe

  

  Excellent recipe! Made this with Quorn chicken, so ended up veggie friendly. Lovely rich sauce. Added extra spice with half a scotch bonnet chilli as part of the mix.

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• Silverfox

  13 January 2013

  Silverfox commented on this recipe

  Fantastic curry. I added half a small jar of sundried tomato paste to the sauce and three tbsps of natural yoghurt when I put the chicken into the sauce.

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• TrevC

  31 January 2013

  TrevC commented on this recipe

  Loverly recipie- however it was very dry, and seemed to me that simmering the for a total of 30 (ie 10min in stage 3 and 20 min in stage 4) reduced it far too much. Next time I'd either add a 2nd tin of tomatoes at stage 4, or keep adding water to maintain some sauceiness.

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• Gordob

  20 February 2013

  Gordob rated and commented on this recipe

  

  My hobby is to replicate the restaurant curry at home. This recipe is one of the best I've come across. I always do it with chicken tikka. Add a teaspoon of sugar and a dash of lemon juice. Once marinated in the tikka spices i cook the chicken in the sauce without browning it this gives succulent meat

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• Garry Morgan

  22 February 2013

  Garry Morgan commented on this recipe

  This is the first proper recipe I have found for curries. It is simply brilliant and makes a really tasty authentic tasting jalfezi. It benefits from using veg boulion, a teaspoon more of the spices and a touch of sugar and tomato puree. I am a trainee chef and very grateful to you Cath. Strange thing is with this is that it tastes really bland when put together but given time to develop and especially when eaten the next day it becomes marvelous!

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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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