Go Back
+ servings
Close up photo of chicken jalfrezi and white rice with wooden chop stick in the foreground.

Chicken Jalfrezi Recipe

Tender chicken and peppers cooked with aromatic homemade curry sauce. Made with simple cupboard friendly ingredients. Indian curry dinner ready in 30 minutes.
4.5 from 4 votes
Print Pin
Course: Main Course
Cuisine: British Indian, Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3
Calories: 382kcal
Author: Khin

Ingredients

  • 400 g Chicken breast or chicken thigh ( about 14 oz )
  • 1 Bell pepper
  • 3 Shallots or onions ( fine chopped )
  • 1 tbsp Garlic ( fine chopped or grated )
  • 1 tsp Ginger paste ( or finely grated )
  • 3 tbsp Tomato puree ( Or concentrate ) see details in note
  • tsp Salt ( Or salt to taste )
  • 4 tbsp Ghee or vegetable oil
  • cup warm water ( about 350-400 ml ) add more water if needed.

Chicken marinade

  • ½ tsp Tumeric powder
  • ½ tsp Garam masala ( or Indian curry powder )
  • 1 tsp Paprika ( or chilli powder )
  • ½ tsp Salt

Spices

  • 2 Bay leaves ( optional )
  • 1 tsp Cumin seeds ( jeera seeds )
  • 1 tsp Tumeric powder
  • tsp Paprika ( or chilli powder )
  • tsp Garam masala ( or Indian curry powder )

Instructions

  • Cut the chicken into medium size pieces and marinade with salt, turmeric, paprika, and garam masala. Mix it well and set aside.
  • Heat the pan into medium heat, add 3-4 tablespoons of ghee and saute the cumin seeds and bay leaves for few seconds.
  • Add with the chopped shallots until translucent, follow with the garlic and ginger paste.
  • Fry until light brown then add salt, tomato puree and spices. Stir for few seconds and add the chicken pieces, cook for 1-2 minutes. Pour the warm water in, stir well, and cook with low heat for 8-10 minutes until the meat is soft and tender. ( Add a bit more warm water if the gravy is too thick. )
  • Turn off the heat, sprinkle chopped fresh chilli and transfer to serving plate.
  • Serve with cooked basmati rice, naan, chapati or flatbread. Garnish with chopped coriander or fresh lime wedges.

Notes

  • Tomato Puree - Use tomato puree or concentrate for thick red creamy tomato sauce.
    If you wish to use fresh tomatoes, or tomato passata, cook the tomatoes until reduce to half, then add the chicken pieces. 
  • Warm Water - Use warm water instead of cold water, as cold water can stop the cooking process and harden the chicken and onions. 
  • Ghee - To taste like an Indian restaurant curry use Ghee instead of oil. If you don't have ghee in hand it's totally fine to use butter or cooking oil.
  • Extra creamy curry - Add 3-4 tablespoons of heavy cream, double cream, or coconut milk, if you love your curry, extra rich and creamy flavour.

Nutrition

Calories: 382kcal | Carbohydrates: 11g | Protein: 30g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1723mg | Potassium: 788mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1506IU | Vitamin C: 62mg | Calcium: 40mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!