Chicken curry with red chillies in silver bowl on wooden board

Chicken jalfrezi

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(262 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


    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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    28th Jul, 2009
    i am a veggie but made this for my other half. and its the first thing i have cooked from scratch! but it got the thumbs cooking another dish as i type, great site and recipes thanks
    11th Jul, 2009
    forgot to rate this recipe
    11th Jul, 2009
    I simplyfied Caths recipe. I used Beef. I Sauted the onions and garlic in oil I also added about !"of grated ginger then took "all of the dry ingredients" added them to the onions and cooked them for 2-3 mins then added 700gms beef, put lid on pot and slowly simmered for 35mins before adding tomatoes and 1/2 pint water transferred to casserole and cooked in oven gas No 4 for 1 3/4 hrs added fresh coriander before serving. it was to die for. Thank you Cath. Family said it was better than any curry restraunt
    2nd Jul, 2009
    I made this last night, added in a few extra spices here and there to thicken the sauce quickly (was in a hurry) But was simple to make and tasted great.
    5th May, 2009
    Good tasty dish, we added a touch of sugar as the tomatoes and spices can be a touch bitter, be careful with the sugar just a little!
    26th Apr, 2009
    Tried this and it was delicious. Funny enough Steve, I used the whole onion as I read the recipe correctly instead of trying to re-write it
    17th Apr, 2009
    As said before, is quite time consuming but WELL worth all the time & effort. Made a double batch, put into foil containers & froze --- have given some for friends to try & all very impressed & say it LOOKS so authentic as well. Only changes I made were to use Chicken Stock instead of water & omitted the red pepper but added a couple of extra chillis to give it a bit more oomph !!!
    24th Mar, 2009
    looks great can't wait to try it. i'm a young wanna be chef and can't wait to make this.
    lauragemma's picture
    23rd Mar, 2009
    Made this as part of an indian meal for my husband. He really likes jalfrezi it was time comsuming but well worth the effort we had left overs on sunday warming it up seemed to improve the flavour if that were possible will be making a few batches for the freezer .
    4th Mar, 2009
    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.


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