This chicken Jalfrezi recipe is a nod to the British Indian Curry I love greatly, hot and spicy with a thick tomato based sauce.
A Jalfrezi Curry.
This dish is an ever-present recipe on the British Indian Curry scene and has been as long as I remember.
Like many British Indian curries, this chicken jalfrezi is heavily influenced by Bengali and Pakistani cuisine.
Migration to places like Birmingham, East London and Manchester really defined the flavours of Indian food that the British know and love.
This recipe is most definitely leans on that heritage. Flavours like cumin, coriander, fenugreek and turmeric are all front and centre.
It is a delightful, warming and comforting curry that you can simply vary the heat levels of if you wish.
Just adjust the number or type of green chillies to your taste at the start.
Chicken jalfrezi recipes often include peppers, something I am not so keen on.
The thick sauce that is atypical of this curry, which is the real star of this dish, does not work pepper as far as I am concerned.
But feel free to add them if you like stir fry them with the onions before you add chicken.
Recipe Hints and Tips!
This recipe uses a technique commonly found in British Indian restaurants. Essentially the jalfrezi sauce is made separately and added to the stir-fried chicken and then simmered.
In many ways, this is done for convenience in a restaurant setting because it allows for a very broad menu with minimal prep.
However, it does work really well at home and is an easy way to get great flavour.
But it also gives you an opportunity to prepare the sauce in advance.
I will often batch make my curry sauces and freeze them in portions.
Then if I want or need a quick curry I am ready to rock and roll.
This approach is much better than cooking to completion and freezing the meat. The sauce for this chicken jalfrezi will last for up to 3 months if frozen properly.
My website is littered with British Indian Curries and they always prove popular with you guys.
I hope this recipe joins them amongst your favourites!
Mainly because I think all curries are better with a naan.
However, it would also work well with plain basmati rice but if you want something out of left field then try Bombay Potatoes!
There is no such thing as "just" a chicken curry! This Chicken Jalfrezi recipe has strong Gujurati and Pakistani influences and is often found hanging out at all the best British Indian curry houses.
- 400 g (14 oz) Chicken Thighs
- 1 Tsp Cumin
- 1 Tsp Ground Coriander
- 1/2 Tsp Turmeric
- 1 Tsp Ground Fenugreek
- 200 g (1 1/3 Cup) Onion
- 6 Green Chilli Peppers
- 4 Garlic Cloves
- 2 Tbsp Cooking Oil
- 400 g (14 oz Can) Canned Chopped Tomatoes
- 2 Tbsp Tomato Puree
- 1 Tsp Coriander Seeds
- 1 Tsp Mustard Seeds
- 1 Tsp Black Onion Seeds
- 6 Cardamom Pods
- 1 Tsp Garam Masala
- Salt to Taste
- Cut your chicken thighs into large chunks.
- Coat the chicken with the cumin, coriander, fenugreek and turmeric and allow to marinade whilst we make the sauce.
- Roughly chop half your onion, garlic and green chili, the size is unimportant here.
- Heat half of the cooking oil in a frying pan.
- Add the onion, green chilli and garlic and cook for 5 minutes.
- Add 175ml (3/4 Cup) of water to the onion and chilli mix.
- Reduce the temperature to low and simmer for 20 minutes.
- Whilst this is happening chop the second half of your onion into wedges and set aside.
- Place the onion mix in a blender with the canned tomatoes and tomato puree, then blend to a smooth sauce.
- Heat a dry pan over a medium-high heat and add the coriander seeds, mustard seeds, onion seeds and cardamom pods and toast for 60 seconds.
- When toasted pour in the tomato mix and add the tomato puree and allow to cook for 10 minutes.
- Now is a good time to have a taste and add salt as required.
- In a separate pan add the remaining oil.
- Add the onion wedges and cook for 5 minutes.
- Season the chicken with salt and add to the pan and cook for another 5 minutes.
- Add the tomato sauce to the onion and chicken mix and cook until the chicken is cooked through which should take around 15 minutes.
- Add the garam masala and stir in leaving to stand for 3-4 minutes before serving.
This chicken jalfrezi recipe is meant to be spicy but you can choose your chillies to vary the heat, jalapeno will result in something quite mild... Thai birds eye chillies will make you sweat!
Amount Per Serving: Calories: 732Total Fat: 45gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 256mgSodium: 670mgCarbohydrates: 36gFiber: 8gSugar: 16gProtein: 55g
Calorific details are provided by a third-party application and are to be used as indicative figures only.