Skip to content
Chicken jalfrezi recipe

Chicken jalfrezi recipe

69 ratings

Jalfrezi is a type of Pakistani curry involving fried, marinated pieces of chicken, meat or fish to create a wonderfully rich sauce. This favourite is wonderfully aromatic and tasty, with just a bit of a kick to it, though if you like it hot, you can add more chillies. See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 207 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 750g skinless chicken breast, cut into large 4cm chunks
  • 1 tsp hot chilli powder
  • 1 tsp ground turmeric
  • 1 onion, thickly sliced
  • ½ red pepper, cut into 4cm chunks
  • ½ green pepper, cut into 4cm chunks
  • 2 tsp ground cumin​
  • 2 tsp ground coriander
  • 1 tbsp garlic & ginger paste
  • 2 tbsp tomato purée​
  • ½ tsp garam masala
  • 15g fresh coriander leaves, finely chopped, plus extra to serve (optional)
  • ½ tsp nigella seeds
  • 1–2 bird eye chillies, deseeded and sliced
  • basmati rice and naan, to serve (optional)

Each serving contains

  • Energy

    870kj
    207kcal
    10%
  • Fat

    7g 5%
  • Saturates

    1g 37%
  • Sugars

    3g 5%
  • Salt

    0.4g 35%

of the reference intake
Carbohydrate 4.4g Protein 31.4g Fibre 2.1g

Method

  1. Heat 1 tbsp oil in a large, lidded saucepan over a medium heat. Add the chicken, chilli powder, turmeric and a pinch of salt; fry for 10 mins or until cooked through. Remove from the pan and set aside.

  2. Heat the remaining oil in the same pan, then add the onion and peppers and cook over a medium heat for 4 mins or until the onion has softened. Add the cumin, coriander and ginger and garlic paste and cook for another 2 mins.

  3. Return the chicken to the pan with the tomato purée, garam masala and 50ml water and gently stir everything together. Cover and leave to simmer over a low heat for 8-10 mins until the sauce has reduced, stirring occasionally, and adding a little water if the mixture appears dry. Scatter with the chopped coriander, a sprinkling of nigella seeds and the red chillies (to taste). Serve with rice and naan, garnished with extra coriander, if you like.

Cook's tip: For a milder curry, omit the chilli powder and fresh chillies.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ramadan recipes

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus