Chicken Jalfrezi

A Chicken Jalfrezi style curry. Made speedily and easily with a sauce you can even freeze and save for a rainy day!

Key Details

  • Serves: 4-6 people
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Difficulty: Easy


  • 3-4 chicken breasts
  • turmeric
  • ground cumin
  • ground coriander
  • Garam Masala
  • 1 large red onion
  • 2 garlic cloves
  • green chillies (your heat preference)
  • a thumb of ginger
  • 250ml chicken stock
  • 1 x tin of peeled plum tomatoes 
  • 1 red pepper
  • 1 green pepper
  • salt and pepper for seasoning

Begin by mixing the following in a bowl and set aside:

  • 3-4 chicken breasts, chopped into bite-sized pieces
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp Garam Masala

Add the following to an oiled pan and cook on medium-low until golden and soft:

  • 1/2 large red onion, chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped (feel free to add more spice – I’m just a weakling!)
  • 1 thumb ginger, grated
  • generous pinch of salt

Once the above has been coloured, add in the following and cook for 3-4 minutes until fragrant. Add more oil if you need to:

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp Garam Masala

Add your cooked onion and spice mix to a blender with the following and pulse into a smooth sauce (this can be frozen for a rainy day!):

  • 250ml chicken stock
  • 1 x tin of peeled plum tomatoes

Reusing your hot pan, sit it back on high heat with a generous glug of oil and a couple of knobs of butter and sear your spiced chicken. Once the chicken is golden all over, add the following and cook until golden and softened.

  • 1 red pepper, chopped into bite-sized pieces
  • 1 green pepper, chopped into bite-sized pieces
  • 1/2 red onion, finely sliced

Add the sauce to the pan and simmer for 15 minutes until thickened and delicious. Season and serve.

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