A new curry to celebrate National Curry Week this week...this chicken jalfrezi recipe was part of a reader's Father's Day meal in the June Asda magazine. It went along with recipes for golden pilau rice and garlic flatbread. I made the rice but not the flatbread as there's yummy recipe here on Felly Bull for quick naan breads.
Don't be daunted by the long list of ingredients...the end result is worth it. Cooking the vegetables separately and then adding them to the chicken and sauce at the end means you don't end up with them being overcooked and too soft. The jalfrezi sauce is rich and full of flavour.
Tips
- This is a delicious curry that can easily be made ahead, up to step 4.
- This chicken jalfrezi recipe is easily adapted if you’re cooking for less or more people.
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How to make this Chicken Jalfrezi
Ingredients
Chicken and marinade:
- 600g chicken breast, cut into bite-sized chunks
- 80g Greek yogurt
- 1 tsp garam masala
- 1 tsp smoked paprika
For the stir-fried vegetables:
- 2 tbsp vegetable oil
- 1 onion, cut into wedges
- 1 red pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
For the sauce:
- 1 tsp butter or ghee
- 1 onion, finely chopped
- 2cm piece fresh ginger, grated
- 3 cloves garlic, crushed or grated
- 2 tsp garam masala
- 1 to 2 green chillies, sliced
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp ground turmeric
- 1 tbsp tomato purée
- 400g passata or tin chopped tomatoes that have been blended
- 100ml water
- 0.5 lime, juiced
- salt and freshly ground black pepper
- fresh coriander, chopped, to garnish
Instructions
- Mix the chopped chicken breast with the yogurt, 1 tsp garam masala and 1 tsp smoked paprika in a bowl. Leave to marinate in the fridge for 1 hour.
- Heat 1 tbsp of the vegetable oil in a large frying pan or wok and fry the onion wedges and peppers for 3 to 4 minutes or until just starting to pick up a little colour but are still firm. Set aside.
- Pour the other tbsp of vegetable oil into the same pan and fry the chicken on all sides until any liquid has evaporated and the chicken is starting to stick to the pan – about 8 to 9 minutes. You may want to do this in batches. Once cooked, set the chicken aside. Clean out the pan if needed or use a clean one.
- Return the pan to the heat and reduce the heat to make the sauce. Add 1 tsp butter or ghee then tip in the chopped onion and cook for 5 to 6 minutes or until starting to soften. Add the ginger, garlic and 1 tsp garam masala along with the sliced chillies and rest of the spices. Cook for 1 minute, then add the tomato purée, passata and 100ml water. Mix well and bring to a simmer. Stir in the cooked chicken and simmer gently, covered, for 20 minutes. Keep warm until serving.
- To finish the jalfrezi, warm up on the hob then stir in the lime juice, remaining tsp of garam masala and stir-fried vegetables. Season to taste, mix well to warm through, garnish with the chopped coriander and serve with your choice of rice and shop bought or homemade naan breads.
Serving Suggestions
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Chicken Jalfrezi
Ingredients
Chicken and marinade:
- 600 g (1.3 lb) chicken breast cut into bite-sized chunks
- 80 g (2.8 oz) Greek yogurt
- 1 tsp garam masala
- 1 tsp smoked paprika
For the stir-fried vegetables:
- 2 tbsp vegetable oil
- 1 onion cut into wedges
- 1 red pepper deseeded and sliced
- 1 green pepper deseeded and sliced
For the sauce:
- 1 tsp butter or ghee
- 1 onion finely chopped
- 2 cm piece fresh ginger grated
- 3 cloves garlic crushed or grated
- 2 tsp garam masala
- 1 to 2 green chillies sliced
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp ground turmeric
- 1 tbsp tomato purée
- 400 g (2 ¾ cups) passata or tin chopped tomatoes that have been blended
- 100 ml (½ cup) water
- 0.5 lime juiced
- salt and freshly ground black pepper
- fresh coriander chopped, to garnish
Instructions
- Mix the chopped chicken breast with the yogurt, 1 tsp garam masala and 1 tsp smoked paprika in a bowl. Leave to marinate in the fridge for 1 hour.
- Heat 1 tbsp of the vegetable oil in a large frying pan or wok and fry the onion wedges and peppers for 3 to 4 minutes or until just starting to pick up a little colour but are still firm. Set aside.
- Pour the other tbsp of vegetable oil into the same pan and fry the chicken on all sides until any liquid has evaporated and the chicken is starting to stick to the pan – about 8 to 9 minutes. You may want to do this in batches. Once cooked, set the chicken aside. Clean out the pan if needed or use a clean one.
- Return the pan to the heat and reduce the heat to make the sauce. Add 1 tsp butter or ghee then tip in the chopped onion and cook for 5 to 6 minutes or until starting to soften. Add the ginger, garlic and 1 tsp garam masala along with the sliced chillies and rest of the spices. Cook for 1 minute, then add the tomato purée, passata and 100ml water. Mix well and bring to a simmer. Stir in the cooked chicken and simmer gently, covered, for 20 minutes. Keep warm until serving.
- To finish the jalfrezi, warm up on the hob then stir in the lime juice, remaining tsp of garam masala and stir-fried vegetables. Season to taste, mix well to warm through, garnish with the chopped coriander and serve with your choice of rice and shop bought or homemade naan breads.
Notes
- This is a delicious curry that can easily be made ahead, up to step 4.
- This chicken jalfrezi recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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