Chicken curry with red chillies in silver bowl on wooden board

Chicken jalfrezi

  • 1
  • 2
  • 3
  • 4
  • 5
(262 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

  • sauce only
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal252
  • fat8g
  • saturates1g
  • carbs11g
  • sugars9g
  • fibre5g
  • protein30g
  • salt0.4g

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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    ruth21981
    13th Jul, 2010
    5.05
    have made this dish a few times. have cut down the time by mixing all the sauce together and simmering-rather than doing seperate as previously done. still tastes as good. used different colour peppers. freezes well too
    jeff10101uk
    21st Jun, 2010
    5.05
    OOPS - forgot to give it 5 stars!
    jeff10101uk
    21st Jun, 2010
    5.05
    Out of all the curry recepies on this site this is by far my favourite (and we have tried ALOT!) Only changes I made was to recepie was to use a whole onion and use the corriander sparingly as I found it can be over used and spoil the many flavours. Also alow the sauce to reduce a bit.
    tomo2eat
    8th Jun, 2010
    made my first indian meal from this recipe at to ajust the amounts but it turned out great looking forward to my next venture tomo
    tomo2eat
    8th Jun, 2010
    made my first indian meal from this recipe at to ajust the amounts but it turned out great looking forward to my next venture tomo
    deborahlesurf
    22nd Apr, 2010
    4.05
    Easy recipe and I had a good result with it. Coating the chicken in spice and leaving it for a few hours gave it a good colour in the final dish. I didn't want any leftover sauce to freeze so used 4 fairly small chicken breasts and a tbsp each of cumin and coriander in the meat marinade. Also added some salt.
    shifauna
    20th Dec, 2009
    There's a few unnecessary steps making this recipe very complicated with no added affect to the final taste. The most important part is making the sauce and frying the spices to release their flavour. Marinating the chicken in the way shown makes absolutely no difference. Marinating is best for tandoori chicken recipes, where lime juice, yogurt, garlic and other spices are used to marinade. There's no need to use separate pans to make the tomato sauce nor to fry the chicken. Follow the recipe using the same pan. Food processor helps in making a smooth consistency and saves time chopping (use from the start with onions, garlic, ginger. Whizz your tomatoes straight from the tin before adding to onion mixture) Add chicken and peppers into this sauce cook for 5-10 mins before adding water and cooking on low simmer. Try using madras curry powder in step 3. Very nice!
    richardnich
    25th Oct, 2009
    Im no chef, infact Im totally self taught and have no special skill in the kitchen. What I do know however is a good curry and frequently dine at good indian restaurants. Jalfrezi is one of my favourites so naturally had to give this recipe a go. I am pleased to say that I have just made it this evening for the first time and it was as good, if not better than any curry Ive had out! I didnt modify the recipe at all. Very very easy for what tastes like something that a proper chef has made. The only thing the recipe doesnt specify is whether to leave the seeds in the chillis or not. I like my food very hot so I left them in. For that amount of chillis that the recipe gives this did make it very hot indeed, but not TOO hot. I reccommend trying it with the seeds taken out for the first time unless like me, your confident you will like it very hot.
    nafnaf
    17th Sep, 2009
    very nice think my boyfriend may marry me!!! Only thing I thought was missing was salt did add it even though not on the recipe thought it tasted nicer. I didnt find to time consuming either very easy and tasty curry
    ruth21981
    28th Jul, 2009
    5.05
    forgot to rate!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?