Chicken curry with red chillies in silver bowl on wooden board

Chicken jalfrezi

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(83 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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    stace871
    11th Nov, 2012
    4.05
    I made this a few nights ago and we loved it. I only used one red chilli as i dont like my curry hot and it was soooo lovely. Im cooking this for friends at the weekend
    mickbyrne
    4th Oct, 2012
    Cooked this for my girlfriend this eve...just finished and mouth is still tingling! (I used 3 large chillies!!) really great curry and I enjoyed making it. Took about 45 minutes all in! Nice!
    hljsteve
    26th Sep, 2012
    5.05
    I'm a student, and i definitely make time for this recipe.. fresh or frozen mild or tongue-blasting this is a tasty meal to come home to
    saratee
    20th Sep, 2012
    5.05
    and thanks a ton for sharing it because i didn't know how to make it!!
    saratee
    20th Sep, 2012
    5.05
    Very authentic jalfrezi! this is exactly how we make it in pakistan at home. I didn't use as much turmeric, in fact i only used 1/4 tsp. the steps can easily be simplified. i browned the onions and garlic, took them out of the wok, popped in the blender and gave them a whiz. fried the marinated chicken cubes till they turned white and added back the onions. I added tomatoes directly into the blender, gave a whiz and added the mixture to the chicken. added all the spices and let it all simmer. in the end, I "bhoonofied" the chicken, i-e i cooked till the oil and the tomatoe sauce separated because this helps get rid of the chicken's natural odor. took me 40 minutes tops (if not less)
    johnanstey
    17th Feb, 2012
    5.05
    17/02/12 I have just made & sampled a Jalfrezi using this recipe as a guide & I must say it is by far the best curry I have ever made or tasted :) My girlfriend said it was as nice if not better than any curry she had sampled in town. I too never used a food processor. I prefer a full bodied curry rather than just sauce. I added mushrooms & served with mushroom pilau rice & garlic cheese nan bread. Will deffo be making again soon.
    richard510
    12th Jan, 2012
    5.05
    great recipe enjoyed this curry :)
    goodwink
    17th Dec, 2011
    5.05
    Great recipe. Enjoy making it and delicious to eat. Going to make it with paneer instead of chicken today to add a twist!
    goodwink
    17th Dec, 2011
    5.05
    Love this curry. Have made it 4 or 5 times. Real pleasure to make absolutely delicious. Going to make it with paneer this time instead of chicken to add a twist!
    tonyheather
    28th Nov, 2011
    I followed this recipe precisely, it turned out bright red, nothing like the colour in the picture.

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