Chicken jalfrezi

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

  • Prep:10 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 252
  • fat 8g
  • saturates 1g
  • carbs 11g
  • sugars 9g
  • fibre 5g
  • protein 30g
  • salt 0.4g


  • ½ large onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, finely chopped
  • 400g can plum tomatoes
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 2-3 chicken breasts, diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • vegetable oil, for frying
  • ½ large onion, sliced
  • 1 red pepper, chopped
  • 2 red chillies, finely chopped (optional)
  • 2 tsp garam masala
  • handful of fresh, chopped coriander leaves
  • cooked basmati rice or naan bread to serve


  1. Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.

  2. To make the sauce, fry the onion with the garlic and green chilli in a large pan, for around 5 mins, until browned. Add 300ml water to the onion mixture and simmer for around 20 minutes.

  3. Meanwhile, put the plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency). Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.

  4. 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.

  5. Fry the marinated chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the onion, the red pepper and chillis. Stir until the onions and pepper soften (and the chicken is cooked, of course).

  6. 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. Just before you dish it up, stir in the garam masala and chopped coriander leaves. Serve with basmati rice or naan bread.

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