Chicken Jalfrezi

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One of the UK’s most beloved curries—a delicious mix of flavours that’s incredibly easy to make. Once you’ve tasted this homemade version, you might find it hard to go back to takeout.
Serves 4 people.

oil of choice
650g chicken breasts, thinly sliced
1 brown onion, finely chopped
2 tomatoes, finely chopped
2 tbsp tomato purée
½ tsp turmeric powder
¾ tsp salt
1 tsp garam masala
1 tbsp ground coriander
1 brown onion, sliced
1 green chilli, roughly chopped
1 green pepper, thinly sliced
1 red pepper, thinly sliced
2 tbsp ketchup

For the Marinade
1 tbsp oil
½ tsp turmeric powder
½ tsp salt
½ tsp chilli powder
1 tbsp curry powder/garam masala

– Place the chicken and all the ingredients for the marinade in a large bowl. Massage the marinade into the chicken. Put in the fridge to marinate for 30 minutes.

– Add 2 tbsp oil to a hot pan. Add the onion and cook for 7-8 minutes until golden brown.

– Add 2 tbsp oil to another hot pan. Add the chicken and cook for 7-8 minutes until cooked. Transfer to a plate.

– Add the tomatoes and tomato purée to the onions. Mix well.

– Add the turmeric powder, salt, garam masala, and ground coriander. Mix well and cook for 1 minute.

– Add 100ml boiling water. Mix well.

– In the same pan used to cook the chicken, add the sliced onion and green chilli. Cook for 2 minutes.

– Add the green and red pepper. Mix and cook for 5 minutes.

– Add another 100ml boiling water to the tomato and onion mixture. Mix well and cook for 2 minutes.

– Add the peppers and chicken to the tomato and onion mixture. Stir through and serve!

I like to have mine with piping hot basmati rice!