Chicken curry with red chillies in silver bowl on wooden board

Chicken jalfrezi

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(96 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
    • vegetable oil, for frying
    • 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…

    • 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 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.

    2. To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.

    3. Add 300ml water to the onion mixture and simmer for around 20 minutes.

    4. Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).

    5. Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.

    6. 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.

    7. Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.

    8. 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.

    9. Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    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
    3.05
    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.
    Sianni14
    8th Feb, 2017
    5.05
    Sannyf, if you find this recipe bland or tasteless, can I suggest you didn't follow the recipe to the letter? have a look at the ingredients, it can't be tasteless or bland, have another try
    Sianni14
    8th Feb, 2017
    5.05
    Sannyf, I have to say, if you find this tasteless and bland you obviously didn't follow the recipe to the letter, look at the ingredients, it is impossible this dish could be either tasteless or bland, have a retry.
    SannyF
    26th May, 2017
    1.05
    I don't mean to be rude Sianni14 but your taste buds must be infantile. Look at Jenjones21's husband's comment two below mine, that's what we're dealing with here.
    SannyF
    19th Jan, 2017
    1.05
    This recipe is awful. I made this for a group of friends and was embarrassed by how flavourless and bland it was.
    ZudoPowa
    7th Jan, 2017
    Best curry I've ever made!
    Jenjones21
    9th Sep, 2016
    5.05
    I cook this Chicken Jalfrezi about twice a week as it is one of only two things I know how to cook (the other thing is Spaghetti Bolognese). I substitute the chicken for a well known brand of vegetarian chicken style pieces as my wife (whose account I am posting this review as!) is a vegetarian. This still tastes nice and is actually easier than cooking chicken as the well known brand is sold as frozen pieces so you an just tip them in the pan. I give this Jalfrezi ten out of ten!
    Graham cooper's picture
    Graham cooper
    2nd Jul, 2016
    5.05
    Used this recipe for 2 years now never get fed up of it

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