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

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
    • vegetable oil, for frying
    • 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…

    • 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 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

    Sign in or create your My Good Food account to join the discussion.
    chedges
    4th Mar, 2009
    4.05
    Pretty good.I added some green peppers. Only issue was that I couldn't see why you needed to cook the onions in stock and the tomatoes seperately and then combined after they'd been cooking for a while-would probably put them in together next time.
    ruthforrest
    16th Feb, 2009
    4.05
    I made this recipe and was very impressed - I didnt bother with the food processor, and I added chicken stock rather than water, and added some more veg to bulk it out - but delicious recipe and nice and quick for a curry.
    vgleave
    24th Jan, 2009
    excellent recipe, one of the best curry recipes i've tried. i made it with lamb rather then chicken and just increased the cooking time by about 20 mins to make the meat really nice and tender. also added more water so that it didnt dry out (to reduce down). didn't bother with the food processor bit either, just chop things more finely to begin with. perfect chilli amout, hot but not overpowering!
    steve_d
    10th Jan, 2009
    2.05
    Hmm seems like a lot of hassle to me. I don't get the idea of going to all the trouble of marinading the meat and blitzing the tomatoes and onions. The Garam Masala has no place here either IMHO, it's going to turn the sauce brown instead of the nice orangey colour you will get without it... What I would do instead is grate the onions, fry with chopped garlic, add the chicken, tumeric, chili (powder) then chopped tinned tomatoes, simmer, add Ghee for a nice buttery flavour, cumin, coriander, ginger, cilantro, simmer again. Far simpler, no need for a food processor and less washing up! One pan, that's it. One other thing - 1/2 an onion? What am I going to do with the other half? You'd have to make Bhajis too I guess...
    mrsnoonoo
    18th Oct, 2008
    5.05
    Great tasting curry. Like comment above a little worried about how much chilli to use - i normally completely deseed them - but last time left a few in but needed more.
    aggyaggy
    26th Sep, 2008
    very nice recipe, and so easy, I made this for 8 people and every single morsel was eaten and complimented on
    efc1878
    16th Aug, 2008
    5.05
    Damn, that should read 'your'...
    efc1878
    16th Aug, 2008
    5.05
    Excellent recipe. You're website's great, too.
    sallybeattie
    30th Apr, 2008
    5.05
    I made this on Saturday night. It was quite time consuming to make but it was well worth the effort. I think it's one of the best curry recipes I've tried. Being a bit of a coward, I only put one red chilli in. I don't like curries that are too hot and this was just right with the one chilli. I will most definitely make this again and don't think I would change it at all.
    caaaath
    21st Mar, 2008
    4.05
    As an alternative to using plum tomatoes, you can use sieved tomato passata instead.

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