Chicken curry with red chillies in silver bowl on wooden board

Chicken jalfrezi

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(94 ratings)

Prep: 10 mins Cook: 1 hr


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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    For the sauce

    • ½ large onion, roughly chopped



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

    • ½ large onion, sliced



      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


    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

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    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).
    beeston14's picture
    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)
    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.


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