Chicken jalfrezi is one of the easiest curries to make.
I included a similar chicken jalfrezi curry recipe to this in my first cookbook The Curry Guy. This one is only slightly different and just as good.
Chicken jalfrezi curry is the most popular curry in the UK Indian restaurants. That’s right, it’s not chicken tikka masala like many people think.
The latter may be less spicy and a favourite amongst children. It may also be seen very often in those ready made meal boxes you see at the supermarket. But when it comes to eating out, chicken jalfrezi curry wins hands down.
The stats on my site demonstrate this too. This jalfrezi recipe is always in my top five most viewed recipes.
THIS IS A GREAT BEGINNER CURRY
If you want to make a British Indian restaurant curry and you’re not sure which one to start with. This chicken jalfrezi curry could be it.
This is not a traditional jalfrezi recipe like you might find in the cookbooks from the British Raj.
This is what you would find in most good curry houses. In fact, it’s better and much less fatty than most of the jalfrezis I’ve tried at restaurants.
As with all of my curry house style recipes, you will need to make a batch of curry sauce and pre-cook your chicken. Once this is done, you can cook this jalfrezi curry in minutes.
It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.
I pre-cook chicken in two different ways. Most restaurants use this method to prepare their chicken for this curry. It is slowly stewed in spices.
The cooking juices can be used to add additional flavour to your curry. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Jalfrezi.
If time is an issue, you might also like to stew the chicken in the base sauce. This add a nice flavour to the base sauce.
If you would like to read a little bit about the history of the jalfrezi, please read my earlier post here.
Although this is a recipe for chicken jalfrezi, the most important part of the recipe is the fried vegetables and sauce.
You can use any main ingredient you like.
Try this recipe with cubed paneer, pre-cooked beef or prawns for example.
If it sounds good, it probably will be!
Here are more curry house curry favourites you might like to try!
- Chicken Korma
- Chicken Madras
- Chicken Dhansak
- Lamb Rogan Josh
- Lamb Vindaloo
- Chicken Chilli Garlic
- Chicken Patia
- Lamb Bhuna
- Chicken Tikka Masala
Prep Time 10 minutesCook Time 10 minutesTotal Time 20 minutes
- 700g pre-cooked chicken meat - See links to my cooking methods above.
- 3 tablespoons vegetable oil
- 1 onion thinly sliced
- 1 tablespoon garlic paste
- 1 tablespoon ginger - cut into match sticks
- 1 red bell pepper thinly sliced
- 4 green chilli peppers - finely chopped
- 1 teaspoon red chilli powder
- 2 tablespoons tomato puree
- 5 cloves garlic finely chopped
- 1 tablespoon cumin powder
- 1 tablespoon dried fenugreek leaves
- 1 tablespoon mango chutney
- 1 small bunch chopped coriander leaves
- 400ml curry sauce - See links to my recipes above.
- salt and pepper to taste
- In a small pan over medium heat, warm the curry sauce and set aside
- Now pour the vegetable oil into a large pan or wok.
- Throw in the sliced onion, bell pepper and green chilli peppers and fry until they are just cooked through and soft.
- Add the garlic, ginger, chilli powder, tomato puree, cumin powder, fenugreek and mango chutney and stir to combine.
- In goes the chicken pieces and heated curry sauce.
- Stir and then sprinkle with the coriander and season to taste with salt and pepper.
If you like the sound of this chicken jalfrezi curry, please don’t be a stranger. Leave a comment.I’d love to hear from you.