Chicken Jalfrezi
Member recipe

Chicken Jalfrezi

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(73 ratings)

Member recipe by


Serves 4

A great recipe for a fresh tasting, home-made jalfrezi

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  • 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.


    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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25th Sep, 2015
Been cooking curries for years and I really enjoyed this one. Anyone that doesn't isn't experimenting to their own tastes. I added extra chilli and left out the tumeric. Also a splash of tomato sauce usually helps in a Jalfrezi. Beware the garam masala!!! There are some that are not blended right so you may want to try several to get the one you like the best. Great recipe by all standards. 8/10 (no one gets 10!)
freddie fly
4th Sep, 2015
Can anyone tell my why I cannot print the recipes out ??. I try to print but nothing happens
9th Jun, 2015
I have made curries and must say that this one tops it. It has the wow factor, I will be making it again but as somebody said make it before hand then heat up after but adding water to it, if you don't get the kick from this recipe, then just add a bit of chilli powder to your taste.
I larch
1st Jun, 2015
I'd use a little less than 1/2 pint of water- great recipe though, trying it again tonight!
3rd Apr, 2015
excellent recipe. I like to add a tablespoon of lemon juice at the end just to give it a bit of extra tang
9th Mar, 2015
For all the effort that went in to this, it tasted bland and tasteless!
Adnan khan
5th Feb, 2015
I found bit difficult.But im sure i can make perfect next time.... Chicken Jalfrezi
Graham cooper's picture
Graham cooper
14th Jan, 2016
Love this recipe but find its better cooked before hand then re heat
24th Jun, 2014
Just made this dish. Was really nice. Unfortunately I didn't have enough chillis but will make sure when I make it again I put a few more in! Also, I didn't blend the sauce but left it chunky (which I prefer).
22nd Jun, 2014
this is a great tasting dish will def do it again the only thing i changed is that i added a small amount of salt (lovely)


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