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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8th Feb, 2014
Don't know what I did wrong, followed the recipe but it's the first dish I've made from Good Food that I've had to throw out :( In fairness I didn't complete the recipe, the sauce tasted so bad I stopped there and washed the chicken so I could reuse in a tried and tested curry. Sorry.
11th Nov, 2013
Delicous authentic tasting jalfrazi. I don't have a blender so instead of plum tomatoes I used tomatoe pasata, and just mashed the onion mixture in the pan for a minute instead. I think next time I will use little more garlic.
21st Oct, 2013
Very nice recipe, very tasty and gets better the next day. I slightly changed the recipe and doubled up on the ingredients for a bulk cook. Added more chilli than required but I prefer more of a kick. Instead of the plum tomatoes I roughly chopped around 400grams of tomatoes and then added a tin of chopped tomatoes. After simmering in the pan for around 15 mins I just used a hand blender within the pan, careful not to make it too smooth in order to keep the texture of the chilli's.
22nd Aug, 2013
I have now made this recipe 3 times and it has been a hit each time. I do add a tablespoon of madras powder to the sauce and I also add a chicken stock cube with the water and a couple of fresh green chillis sliced in half. This curry is also best made the day before as the previous person said - it is our new favourite!
22nd Feb, 2013
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!
20th Feb, 2013
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
31st Jan, 2013
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.
13th Jan, 2013
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.
sammijl's picture
7th Jan, 2013
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.
8th Dec, 2012
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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