Chicken curry with red chillies in silver bowl on wooden board

Chicken jalfrezi

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(183 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

  • sauce only
  • 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

    Sign in or create your My Good Food account to join the discussion.
    6th Nov, 2019
    Doubled up on spices really tasty was a big hit with the family
    booo242's picture
    30th Aug, 2019
    Looks Great! I will definitely try! I know one more delicious cooking method with chicken - Air Fryer Chicken Breast Recipe Really Tasty!
    Graham Simpson's picture
    Graham Simpson
    3rd Apr, 2019
    if anyone is finding this bland they must have cooked it wrong
    Brit01's picture
    9th Mar, 2019
    Sorry to say, no depth of flavour for me. I’d manage to flavour it with my own roasted spices and coconut milk.
    6th Oct, 2019
    Yes it has
    28th Feb, 2019
    I loved it. Easy to make and a hit with the family
    3rd Feb, 2019
    We loved this recipe will definitely use again
    Sarah Cook's picture
    Sarah Cook
    24th Jan, 2019
    I made the recipe as above and thought it was delicious.
    9th Oct, 2018
    Used this a lot. Really easy and if you want it a bit hotter just add an extra chilli or some more spice.
    Steve Jarrett's picture
    Steve Jarrett
    23rd Sep, 2018
    Excellent Jalfrezi receipe. This is my go to dish in any Indian, and it always varies. This matches easily the best of them. Used whole spices in a pestle in parts to improve, and more chillis. Excellent mix though. On the negative comments for this READ THE RECIPE. Anyone that gets bland flavour from lots of spice including a tablespoon each of cumin and coriander and totally misses the “season well” phrase should stop cooking and stick with a take away !!!


    20th Aug, 2019
    How can I substitute the nutrition values from chicken breast (3) to skinless boneless thighs (7) and then without meat- conversions are not straight forward-any ideas?
    7th Feb, 2017
    I've made this a few times. I've found that if you add a few splashes of vinegar throughout the cooking it really melds the flavors and makes them pop.
    10th Mar, 2015
    2 tsp garam masala is too much in my opinion and I regreted the 2nd spoonful almost straight away. I also added Ginger, Fenugreek and a smidge of Taramind for a light tangy touch. Don't forget a pinch of salt.
    25th Sep, 2015
    Aye mate. Salt was another thing I added. If you look at my comment you will see I sort of agree on the garam masala. Also added some chopped green peppers (capsicums) and a couple of chopped fresh tomatoes.
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