Chicken curry with red chillies in silver bowl on wooden board

Chicken jalfrezi

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(86 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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    rubberman
    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
    smileyd10
    9th Jun, 2015
    5.05
    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!
    whum
    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
    molly00
    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
    5.05
    Love this recipe but find its better cooked before hand then re heat
    mollie3
    24th Jun, 2014
    5.05
    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).
    beeston14
    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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