Chicken curry with red chillies in silver bowl on wooden board

Chicken jalfrezi

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(85 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4

Instead of calling the Indian takeaway, make your own easy chicken jalfrezi. This curry is also healthy with two of your 5-a-day and a dose of vitamin C

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal252
  • fat8g
  • saturates1g
  • carbs11g
  • sugars9g
  • fibre5g
  • protein30g
  • salt0.4g
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Ingredients

    For the sauce

    • ½ large onion, roughly chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 garlic cloves, chopped
    • 1 green chilli, finely chopped
    • 400g can plum tomatoes
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 tsp turmeric
      Turmeric

      Turmeric

      term-er-ik

      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    For the meat & veg

    • 2-3 chicken breasts, diced
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp turmeric
      Turmeric

      Turmeric

      term-er-ik

      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • vegetable oil, for frying
    • ½ large onion, sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 red pepper, chopped
    • 2 red chillies, finely chopped (optional)
    • 2 tsp garam masala
      Garam masala

      Garam masala

      gar-am mah-sarl-ah

      Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

    • handful of fresh, chopped coriander leaves
    • cooked basmati rice or naan bread to serve

    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 onion with the garlic and green chilli in a large pan, for around 5 mins, until browned. Add 300ml water to the onion mixture and simmer for around 20 minutes.

    3. Meanwhile, 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 tomatoes to this pan and simmer for around 10 minutes.

    4. Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.

    5. Fry the marinated chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the onion, the red pepper and chillis. Stir until the onions and pepper soften (and the chicken is cooked, of course).

    6. Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick. 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, questions and tips

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    Donna Codrington's picture
    Donna Codrington
    18th Jan, 2018
    5.05
    Well did this the other day I added some chill powder at the end could do With a little more liquid so next time will not reduce the water mix so much but good
    clarebabie's picture
    clarebabie
    9th Oct, 2017
    2.55
    Yes lacks depth of flavour.It could be my garam masala tho.Ill add nigella seeds and star anise to the mix mext tim as everything really tasted it good just need a litleore flavour. Well written recipe!
    IzzimarieLondon
    8th Aug, 2017
    3.8
    Having read the other reviews I agree that this recipe does lack depth of flavour of the type you get with curry. My tip is add the garam masala to the marinade on the chicken at the beginning, I also added salt and later on chicken stock to the sauce. When you taste the sauce on its own after these amendments, it has flavour but when you cut into the chicken it doesn't seem to have absorbed the flavours.
    NickIC68
    14th Jul, 2017
    5.05
    And deserves 5 stars
    NickIC68
    14th Jul, 2017
    5.05
    Outstanding. Everyone enjoyed it. Really, really tasty. We served it with popadoms and chutney. Delicious. Thanks for posting the recipe!
    BinaryFunction
    28th Feb, 2017
    2.55
    Hi, unfortunately I have to say that after following this recipe to the T it did taste rather bland. I would also like to point out that there is no mention of seasoning anywhere in this recipe. As an amateur cook I tend to follow a recipe step by step and I saw no mention of adding salt to any part of this recipe. My wife, who is an experienced cook advised me that an authentic Jalfrezi dish requires nigella seeds and star anise to give it the right flavour, these ingredients are not mentioned above at all. Dont get me wrong, I was quite proud of myself from creating this dish from the above method, which has been well written and easy to follow. It was only after my family tasted it that they pointed out that it was a little bland to say the least. The following day my wife added the nigella seeds and star anise with a couple more things and it tasted great. I will try it again.
    maggiebleksley
    27th Dec, 2017
    How on earth do you people manage to make a dish taste bland when it contains all those spices and fresh chillies???
    ScardyUk
    19th Mar, 2017
    Star anise and nigella seeds are both in the garam masala spice mix, you didn't add enough. Try making your own garam masala
    lalaland
    12th Feb, 2017
    2.55
    Unfortunately, I have to agree with the minority of comments on here in saying that this recipe turned out quite bland. There was a definite kick from the chillis but that was it. It lacked any real depth, and the spices seemed to get lost in the mix. Also, there was a lot of faffing about with the onions and sauce, meaning the whole process took quite long. I tried this recipe out as there were so many positive reviews but I shall be going back to a previously tried and tested one.
    ceramick
    10th Feb, 2017
    5.05
    Outstanding. Do not understand negative comments about this recipe.

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    kremps1898
    7th Feb, 2017
    5.05
    I've made this a few times. I've found that if you add a few splashes of vinegar throughout the cooking it really melds the flavors and makes them pop.
    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.