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How To Make Chicken Jalfrezi Curry

September 27, 2011 By Dan Toombs 81 Comments

Chicken jalfrezi is one of the easiest BIR curries to make.

This chicken jalfrezi recipe is the same as those found in my cookbooks ‘The Curry Guy’ and ‘The Curry Guy Bible’ but done as a British Indian restaurant (BIR) portion to serve 1 – 2 people.

In my cookbooks, the recipes are family size to serve 4 or more as part of a multi-course meal.

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 but that’s still a close second. 

Chicken jalfrezi offers a nice spicy kick with delicious veggies cooked into the sauce. 

Chicken jalfrezi curry

Absolutely delicious! Now you can make this restaurant classic at home!

Chicken jalfrezi is a great beginner curry!

There are two good reasons I say this.

If you want to make a British Indian restaurant (BIR) curry and you’re not sure which one to start with, this chicken jalfrezi curry could be it.

Unlike other curry house favourites, chicken jalfrezi only requires two ground spices which are mixed powder and chilli powder. Easy!

It is also great from a spicing point of view. Fresh chillies are also added to the curry along with the chilli powder. Chicken jalfrezi is usually quite spicy but you are in control there.

You can reduce the amount used to your own taste preferences. That or add more like I usually do. 

What exactly is a jalfrezi curry?

This is not an authentic chicken jalfrezi recipe like you might find in the cookbooks from the British Raj.

It’s like what you would find in most good curry houses. The only real difference between and authentic chicken jalfrezi and this is the use of the curry house style base curry sauce. This is what gives the curry the flavour and sauce texture you are looking for.

Chicken jalfezi is a quick stir fry. 

Back in the days of the British Raj, it would normally be made on the Sundays after big hunts. 

The hunt parties would often be grand occasions. The Indian chefs would create massive feasts with the wild boar, deer and game birds shot. 

Sunday, however was the day of rest and no one liked waste. So the pre-cooked meat served at the party would be cooked into a curry like this chicken jalfrezi.

Forward planning…

Curry Sauce
I have written a large and small version of my curry sauce recipe which will need to me made before cooking this recipe.

The large version is made just like they do in the best curry houses. Make a large batch for best results.

It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.

Chicken Jalfrezi curry

It’s always a good idea to get your ingredients ready before starting to cook.

PRE-COOKED CHICKEN
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.

OTHER OPTIONS

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. 

Just like when you go to your local curry house and see jalfrezi on the menu. You can order chicken jalfrezi or ask for another main ingredient like tandoori lamb, paneer or even keema.

Following are a few step by step photos of the chicken jalfrezi cooking process.

Frying the vegetables

Heat the oil over medium-high heat. When visibly hot, stir in the onions, bell peppers and chillies.

Adding garlic and ginger paste to the pan

Fry the vegetables for about three minutes and then stir in the garlic and ginger paste.

Adding ground spices to the pan

Add the mixed powder and chilli powder and stir well to coat the veggies.

Pouring in the tomato puree

Stir in the tomato puree and bring to a simmer.

Stirring in base curry sauce.

Add a ladle or two of the base curry sauce. Top it up from time to time if the curry is looking dry.

Adding meat to the chicken jalfrezi curry

Add the pre-cooked chicken to the pan and stir to coat in the sauce. Bring to a simmer.

Garnishing with coriander (cilantro)

Season with salt to taste and then add the quartered tomatoes, garam masala and some coriander (cilantro). A nice squeeze of lime or lemon juice is also good.

Adding kasoori methi

Stir in the kasoori methi (dried fenugreek leaves. One last stir and then serve.

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
    chicken jalfrezi curry

    So good served with basmati rice.

    chicken jalfrezi curry

    Dig in!

    Yield: 2

    Restaurant Style Curries - How To Make Chicken Jalfrezi

    chicken jalfrezi curry
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 onion thinly sliced
    • 1/2 red bell pepper thinly sliced
    • 1 tbsp garlic and ginger paste
    • 2 - 3 green chilli peppers - finely chopped
    • 1/2 teaspoon red chilli powder
    • 1 tbsp mixed powder or curry powder
    • 2 tablespoons tomato puree
    • 250ml (1 cup) base curry sauce
    • 300g (11 oz) pre-cooked chicken
    • 1 small bunch chopped coriander leaves
    • salt to taste

    Instructions

    1. Heat the oil in a frying pan over medium high heat. When hot, add the onion and bell peppers and fry for about three minutes. You want the veggies to still have a bit of bite to them.
    2. Stir in the garlic and ginger paste and fry for a further 30 seconds and then add the green chillies, chilli powder and mixed powder.
    3. Stir well to coat the veggies with the spices and then add the tomato puree and bring to a simmer.
    4. Now add a ladle or two of the base sauce. Let this come to a simmer. Do not stir unless the sauce is sticking to the pan.
    5. Add the chicken to the simmering sauce and stir so that it is coated with the sauce mixture. You are building this curry from the bottom up. If it is looking dry, add more base sauce. If you add too much, just cook it down until you are happy with the consistency.
    6. Season with salt to taste and adjust other seasoning too. If you want it spicier, you could add more chilli powder or green chillies for example. Just be sure to simmer any added spices for a while to cook out the raw flavour.
    7. Garnish with the chopped coriander (cilantro) leaves and a twist of lemon or lime to serve.

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    Nutrition Information:

    Yield:

    2

    Serving Size:

    1

    Amount Per Serving: Calories: 354Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 43mgSodium: 348mgCarbohydrates: 21gFiber: 3gSugar: 9gProtein: 15g

    The nutritional info provided is only an estimate.

    Did you like this recipe?

    Please join me on Facebook where I share all my latest recipes and videos. Just click that Facebook icon on the left and let's get to know each other!

    © Dan Toombs
    Cuisine: British Indian Restaurant / Category: Main

      
    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.

Filed Under: Chicken Curry Recipes, Favourites, Restaurant Style Curries Tagged With: BIR Curry Recipes, BIR Secret Recipes, Chicken Jalfrezi, jalfrezi

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Comments

  1. Jan says

    November 7, 2011 at 4:17 pm

    Oh my – what a great site you have here. We LOVE curry!

    Reply
    • Dan Toombs says

      November 7, 2011 at 8:32 pm

      Hi Jan – Thank you for that. I appreciate you taking the time to comment. I hope you like my curry recipes and please don’t be a stranger.

      Reply
  2. colin says

    January 21, 2012 at 8:45 pm

    As a novice, i have made this dish twice now….it differed slightly as i had to substitute a couple of ingredients…..but both times it was fantastic. just made a large batch of basic curry sauce for my next experiments! keep up the good work Dan! ps….made chapatis today…so easy and perfect1

    Reply
    • Dan Toombs says

      January 21, 2012 at 10:53 pm

      Thank you Colin

      It’s feedback like that that makes all the blogging worth it. 🙂

      Reply
      • Chris Hughes says

        February 9, 2018 at 6:12 pm

        Hi Dan, Why don’t you make curry gravy and sell it? Regards, Chris

        Reply
        • Dan Toombs says

          February 24, 2018 at 10:43 am

          Hi Chris

          I would love to. Just need to find a company that will do it for me. Maybe someday.

          Thanks,
          Dan

          Reply
  3. Jim says

    February 19, 2012 at 12:26 pm

    Thanks Dan This is my favorite chicken curry. Will try to cook it next week

    Reply
    • Dan Toombs says

      February 19, 2012 at 9:00 pm

      Hi Jim

      This is one of my favourite restaurant style recipes. I hope you like it too. I is the same recipe used by my local curry house and it is good!

      Reply
  4. jimmy jones says

    April 9, 2012 at 4:55 pm

    Hi Dan,
    Made your curry gravy and then made Chicken Jalfrezi, yesterday sunday 8th April. It was fantastic, I loved it and so did my wife Joanne. It was so easy to do, great recipes and great methods. Thanks.

    Reply
    • Dan Toombs says

      April 10, 2012 at 6:39 am

      Thank you very much Jimmy for giving the recipe a try. I’m really glad you liked it. 🙂

      Reply
  5. jimmy jones says

    April 10, 2012 at 6:43 pm

    Hi Dan, (tuesday 10th april 2012)
    Just made the chicken korma, Joanne, Emily, Josh and Lilly loved it but they would like it sweeter with more coconut. Could you give me any tips? But it was a fantastic dish! Thanks.

    Reply
    • Dan Toombs says

      April 11, 2012 at 3:09 pm

      Try adding a little unrefined sugar or jaggery to taste. Also, you could use fresh grated coconut blended with some of the coconut milk to a smooth paste. Nothing beats fresh coconut though it is a bit of work. 🙂

      Reply
    • Jon says

      April 11, 2012 at 3:19 pm

      Jimmy, see my comments on Dan’s Korma recipe here: https://www.greatcurryrecipes.net/2011/07/02/how-to-make-authentic-restaurant-style-chicken-korma/#comment-27884

      I’m using dessicated coconut and it really comes through in the final dish.

      Jon

      Reply
  6. Julieo says

    October 28, 2012 at 3:04 pm

    Just made your chicken jalfrezi, absolutely lovely!!!

    Reply
    • Dan Toombs says

      October 30, 2012 at 12:35 pm

      Thank you Julieo for trying it I’m really glad the recipe worked for you. 🙂

      Dan

      Reply
  7. Jason says

    March 15, 2013 at 8:49 am

    Mine turned out fantastic! I just used the garlic paste but not the finely sliced garlic. Why are both needed?

    Reply
  8. D Webber says

    June 21, 2014 at 10:25 am

    Looking over your site I see a lot of dead links in you recipes. Some I can find by searching the site, but some like the one here “400ml curry sauce – See my recipe here” I don’t have enough information to figure out if it is “Restaurant Style Curry Sauce” or “Curry House Style Curry Sauce” I guessed it is “Restaurant Style Curry Sauce”

    Reply
    • Dan Toombs says

      July 1, 2014 at 11:14 am

      Thanks for letting me know. This was due to the recipe app I use not allowing links. I am hoping to get it all sorted out soon.

      Dan

      Reply
  9. artie says

    July 29, 2014 at 1:37 pm

    Great recipe and great advice elsewhere on the site. As a relative novice to indian cuisine, I am often left pondering as to the quantity, order and use of certain spices for various dishes. Your site is helping me overcome some of my queries. Great work. Keep it up.

    Reply
    • Dan Toombs says

      November 8, 2014 at 12:10 pm

      Thank you very much Artie.

      Dan

      Reply
  10. Jamie says

    August 6, 2014 at 7:33 pm

    Excellent recipe – Loved it. So proud that I made an authentic curry. Thank you

    Reply
  11. Terry says

    September 29, 2014 at 9:58 am

    What exactly are Green Chilli Peppers? Do you mean bell peppers

    Reply
    • Dan Toombs says

      November 8, 2014 at 9:17 am

      Hi Terry

      Green bell peppers work great in this dish. Green chilli peppers are spicier.

      Reply
  12. Terry says

    September 30, 2014 at 10:58 am

    Can you be more explicit in regard to “Green Chilli Peppers” so that i buy the right ones

    Reply
    • Dan Toombs says

      November 8, 2014 at 9:16 am

      Hi Terry

      It is a personal thing really. I use the larger jalepeno chillies. Smaller green chillies are great too but they are a lot hotter.

      Dan

      Reply
  13. Tristan says

    November 14, 2014 at 9:44 am

    Hi Dan Could I just ask about the pre cooked chicken you add – would you add all the liquid from the pre cooked chicken method to this or just some of it as I don’t want to make it too watery
    Many thanks

    Reply
    • Dan Toombs says

      January 13, 2015 at 8:21 am

      Hi Tristan

      I usually just add a couple of spoonfuls to add flavour. You don’t want to add too much. It’s really up to you how much. Enjoy.

      Thanks
      Dan

      Reply
      • Tristan says

        January 15, 2015 at 2:10 pm

        Thanks for the reply Dan. Great website by the way!

        Reply
  14. Steve says

    December 6, 2014 at 7:04 am

    Hi Dan,

    Made this last night using the large batch sauce method and oh boy was it worth the time in the kitchen!

    My best effort to date.

    Looking forward to using the rest of the gravy 🙂

    Thank you!

    Reply
    • Dan Toombs says

      January 13, 2015 at 8:15 am

      Great to hear Steve. Thanks for trying my recipes. Happy cooking!

      Dan

      Reply
  15. Shaun Ashley says

    February 7, 2015 at 2:11 pm

    Have the last of the big batch of base sauce
    ready to go into my first jalfrezi tonight.
    If it’s anywhere near as good as the methi and the tikka I’ve previously cooked, it’s going to be delicious
    Thank you for your recipes, they have turned me into a curry cooking addict!!!

    Reply
    • Dan Toombs says

      February 9, 2015 at 12:33 pm

      Great to hear Shaun. Feel free to play around with my recipes to get them just right for your taste. Keep in touch.

      Dan

      Reply
  16. Darren says

    April 20, 2015 at 12:03 pm

    After having made many of the BIR style curries on this site, I must say this is one of my personal favourites. I’ve also made curries regularly for a few years now (from many websites actually) and this site takes the number 1 spot by a long shot. I would recommend the ebook to anybody reading and to immediately make a huge batch of that magical base sauce right away!

    Darren

    Reply
  17. DC says

    August 7, 2015 at 10:57 am

    Thanks for this recipe, I’ve found it really useful. I’m still not sure I’ve got it quite right though, and maybe you can give me some advice.

    Colour wise, mine doesn’t look quite like your pictures, yours is red, bright and ‘shiny’ and mine is more brown and dull looking.

    Taste wise, it’s missing ‘something’, but I don’t know what and it’s hard to describe. It has a coriander taste and maybe misses a bit of sweetness or something. The taste is still a bit lifeless.

    I know it’s hard to diagnose from that kind of description, but maybe you could offer some advice.

    Reply
    • Dan Toombs says

      October 4, 2015 at 9:01 am

      Hi Darren

      I recommend really getting to know the flavour of the spices used. These recipes are really just a guide which you can adjust to your own taste. So if you know what flavour you’re looking for, you can add it. When I first started this blog, I roasted up a bunch of spices and tried each so that I could better decide what goes into the recipes. This was a big help. Good luck in future.

      Dan

      Reply
      • Jimmy says

        January 15, 2016 at 7:15 pm

        I skin 2-3 whole tomatoes and add them 5 minutes b4 serving. Gives a lovely seeet taste that also takes some heat away when u need it

        Reply
        • Jimmy says

          January 15, 2016 at 7:57 pm

          Ps. Top recipe

          Reply
  18. jonny says

    August 14, 2015 at 3:50 pm

    HI Dan
    I made your tikka masala recipe last night and it was amazing. Just a quick question about this recipe. Is there a reason for both the fresh garlic and the paste? If not I would be quite happy to just use the paste as I am a lazy man when I can get away with it 🙂
    If so how much garlic paste in total would you recommend using? If on the other hand you use two different types of garlic because it makes notable difference, please let me know and I will make the way described in your recipe. Many thanks again for these recipes and for your responses to peoples questions. It has made making amazing curries both easier and more pleasurable !!

    Reply
    • Dan Toombs says

      October 4, 2015 at 8:44 am

      Hi Jonny

      Thank for your question. Adding the garlic in two different ways really does make a big difference to the taste and texture. That said, I have made this lots of times with just garlic paste. Double the amount or if you are a big garlic fan, you could even triple it. 🙂

      Thanks
      Dan

      Reply
  19. Ian says

    November 28, 2015 at 9:37 am

    F@$! Yeah! My partner and I calling best curry ever! Don’t think we’ll be getting take away Indian ever again!! Thank you so so much!!

    Reply
    • Dan Toombs says

      November 29, 2015 at 10:16 pm

      Great to hear Ian. Thanks very much. Really glad you liked it.

      Dan

      Reply
  20. Peter Maher says

    December 19, 2015 at 7:45 pm

    Dan, I could kiss you. Years of not making as good a curry as my mates were washed away by your chicken jalfrezi. Pure yum. Cheers mate.

    Reply
    • Dan Toombs says

      December 29, 2015 at 9:01 pm

      Great to hear Peter! Really glad you liked the recipe. 🙂

      Dan

      Reply
  21. adam jukes says

    January 11, 2016 at 4:31 pm

    i have made the large basic sauce, and precooked teh chicken.
    when i prepare the jalfrezi should i put the sauce from the precooked chicken into the jalfrezi mix or separate the chicken out
    i want to mix them bec the sauce from the precooked chicken is so good

    Reply
    • Dan Toombs says

      January 15, 2016 at 8:14 am

      Hi Adam

      The sauce from the chicken can definitely be added and I often do. I usually don’t add it all as I like to keep it for other curries. A couple tablespoons of the chicken cooking stock will really add a nice flavour.

      Thanks
      Dan

      Reply
  22. adam jukes says

    January 11, 2016 at 4:36 pm

    btw
    i added a pinch of hing as i think this always improves a curry

    Reply
    • Dan Toombs says

      January 15, 2016 at 8:12 am

      Hi Adam

      Good idea. Will try that next time. 🙂

      Dan

      Reply
  23. Danirl says

    February 1, 2016 at 11:45 am

    I don’t have any dried fenugreek . Can you substitute it with fenugreek powder? Will it alter the flavour much?

    Reply
    • Dan Toombs says

      February 8, 2016 at 3:21 pm

      Hi Danirl

      Fenugreek powder is a lot stronger than the leaves but tastes about the same. You should add it sparingly until you get the flavour you are looking for.

      Thanks
      Dan

      Reply
  24. corina says

    February 25, 2016 at 2:01 pm

    hi which pre cooking method do u use for the jalfrezi thanks

    Reply
    • Dan Toombs says

      February 27, 2016 at 3:28 pm

      Hi Corina

      In the Summer months it’s always tandoori. In the Winter I usually go the other route. Both are equally good though.

      Dan

      Reply
  25. Jason says

    May 26, 2016 at 7:04 pm

    Giving this one a whirl tonight! Couldn’t find any Fenugreek leaves so am substituting with ground seeds instead…heresy!

    Reply
  26. Lawrence Ratcliffe says

    January 7, 2017 at 7:04 pm

    I forgot to add also that garlic paste is on the list as well but doesnt feature in the recipe.

    Reply
    • Dan Toombs says

      January 7, 2017 at 10:24 pm

      Thanks. It’s there though. Look again. 🙂

      Dan

      Reply
  27. D says

    March 16, 2017 at 1:43 pm

    Awesome recipies and cant wait to buy your book!

    Just two questions……..

    Would this jalfrezi work with lamb?

    I’m looking to cook a few curries for a large (50+) party. Can I cook your curries in advance and freeze them? Or should I really cook on the day? I understand I can prepare and freeze the base sauce and the meats but can I combine it all and have it ready to go?

    Thanks

    D

    Reply
    • Dan Toombs says

      March 27, 2017 at 11:35 am

      Hi D

      Yes! You can prepare everything ahead of time and jalfrezi curries can be made with the meat/seafood of your choice. With red meat, be sure to pre-cook it though so that it is good and tender.

      Thanks,
      Dan

      Reply
  28. Vogue says

    April 9, 2017 at 4:40 pm

    I made this last night for my boyfriend, who eats a lot of Indian good bye was very impressed! Will be making this again 🙂

    Reply
    • Dan Toombs says

      April 13, 2017 at 10:44 am

      Thank you very much. Really glad you and he liked the recipe. 🙂

      Dan

      Reply
  29. Richard says

    October 12, 2017 at 7:33 pm

    I have noticed that from your web recipe for ‘Chicken Jalfrezi’ dated 2011, 1 Tblspn mango chutney is used. However from your book ‘The Curry Guy’ 2017 – mango chutney has been omitted. Could you please clarify this omission . Richard (By the way the best Jalfrezi I have tasted.

    Reply
    • Dan Toombs says

      October 13, 2017 at 8:08 am

      Hi Richard

      Great to hear. Thank you. There is no reason for the omission. Mango and also lime pickle are good added to curries. You could add one or both to the jalfrezi as I do in the Madras recipe. 🙂

      Thanks,
      Dan

      Reply
  30. Euan says

    April 5, 2018 at 7:18 pm

    Epic recipe. I’m a self-exiled Glaswegian living in Brazil, so I often get some insane curry cravings. I make a good curry myself, but this restaurant-style approach is on another level. It’s base sauces and pre-cooked meat from here on out, I can tell you that much. If you post a veg pakora recipe I don’t think I’ll ever need to go back to Scotland.

    Reply
    • Dan Toombs says

      April 30, 2018 at 6:42 am

      Great to hear Euan. Thank you very much. I will be posting a veg pakora recipe very soon.

      Cheers,
      Dan

      Reply
  31. tony says

    November 18, 2018 at 5:48 pm

    hi dan, im going to be cooking jalfrezi for 8 people, do i simply double up on the base sause and all the spices or would that ruin the curry? also would the finished curry taste the same if i were to freeze and reheat?

    regards tony

    Reply
    • Dan Toombs says

      November 29, 2018 at 1:52 pm

      Hi Tony. You can simply double the recipe. Be careful with the chilli powder though. You might like to add enough for a curry for four and then top it up with more to taste.

      Thanks,
      Dan

      Reply
  32. Ian Harris says

    November 19, 2018 at 9:08 am

    I bought two of your books at the weekend and made this Chicken Jalfrezi. It was awesome. It tasted as if it had come from a BIR but somewhat fresher. My friends loved it. Bearing in mind I live in India the fact that the Indians loved it speaks volumes.

    Reply
    • Dan Toombs says

      November 24, 2018 at 6:45 pm

      Hi Ian

      That’s great to hear! Thank you very much.

      Dan

      Reply
  33. Benazer says

    January 2, 2019 at 11:54 pm

    your recipe is awesome I follow you all recipe good work. keep it up.

    Reply
    • Dan Toombs says

      January 8, 2019 at 8:58 am

      Thank you Benazer.

      Dan

      Reply
  34. Katy says

    February 17, 2020 at 7:27 am

    Made this last night – totally hit the spot! Veggified it with paneer, mushrooms and extra pepper. Thank you!

    Reply
    • Dan Toombs says

      February 18, 2020 at 5:17 am

      Great to hear Katy.
      Thank you.

      Dan

      Reply
  35. Nick G says

    April 24, 2020 at 9:44 pm

    How do you get the beautiful red color? Mine was delicious but was more brown / beige like the base curry. Thanks!

    Reply
    • Dan Toombs says

      April 28, 2020 at 9:11 am

      Hi Nick
      Thanks for your e-mail. To get the nice red colour, I actually added a bit more chilli than I stated in the recipe. It makes for a nicer colour and great f you like the extra heat!
      Dan

      Reply
  36. Pat Kerry says

    July 11, 2020 at 10:35 am

    I made this dish today but replaced chocked with chunky vegetables and it tastes absolute brilliant

    Thanks for sharing I will deffo buy your books

    Reply
    • Dan Toombs says

      July 21, 2020 at 10:34 am

      Thanks very much, Pat.
      Dan

      Reply
  37. Daron Richardson says

    July 22, 2020 at 11:08 am

    ive been cooking curries for over 20 years, brought your book and i havnt cooked my own curry since, i have cooked your curries for friends and family and they are convinced i have fetched them from the local restaurant, many thanks dan

    Reply
    • Dan Toombs says

      July 27, 2020 at 7:45 am

      Great to hear.
      Thanks very much.
      Dan

      Reply
  38. Wendy S. says

    September 9, 2020 at 9:10 pm

    Hi there!
    After stumbling across one of your recipes, the Thai Minced Pork Curry, which has now become a family favourite, I’m keen to try a Chicken Jalfrezi. I can’t seem to find how many this recipe serves. Sorry if I’ve missed it somewhere!

    Reply
    • Dan Toombs says

      September 11, 2020 at 6:24 am

      Hi Wendy
      I am glad the recipe is so popular with your family. The recipe should serve 4.
      Thanks
      Dan

      Reply
  39. MArtyn Leahy-davies says

    November 19, 2020 at 9:51 pm

    Dan you’re the man
    Have tried your Peshwari lamb,tikka masala,dopiaza,korma,chicken 65,Biriani and I have to say……incredible.
    You’ve made my cooking skills a lot better with your recipes and advice.The recipes come out as good as any of the top Indian restaurants I’ve eaten in London and India
    Your passion and knowledge is fantastic.Well done,thank you and keep up the good work
    I’m unleashing a jalfrzazi on the family tommorow,my daughters and wife really look forward to me cooking your recipes.
    Your making lockdown a lot easier

    Reply
    • Dan Toombs says

      November 26, 2020 at 9:20 am

      All great to hear.
      Thanks very much.
      Dan

      Reply

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