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4.5 from 18 votes

Chicken Jalfrezi

This Authentic Chicken Jalfrezi is a delicious and easy Indian curry that is big and bold on flavor. Learn how to make restaurant style Jalfrezi with the signature smoky bell peppers, onions, juicy chicken and the wonderful mixture of authentic, but easy to find spices. Unlike many curries, this recipe can be on the table in under an hour and will be your new favorite takeout 'fakeout' at home.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 507 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the Jalfrezi paste
  • 4 garlic cloves
  • 4 inch piece fresh root ginger
  • 4 green chillies
  • stalks and white roots from a bunch of cilantro (Reserve the leaves for later)
  • 1 teaspoon brown mustard seeds
  • 2 tablespoon vegetable oil
  • 2 tablespoon tomato puree
  • 2 teaspoon ground cumin
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground coriander
  • 1 teaspoon Turmeric
  • ½ teaspoon sea salt
For the Curry
  • 2 green bell peppers (green capsicum)
  • 1 onion
  • 1 tablespoon vegetable oil
  • 2.2 lb boneless chicken thighs
  • 1 tablespoon butter
  • 10 fresh ripe tomatoes
  • 250 ml water
  • 2 tablespoon lemon juice
  • salt
  • 2 tablespoon natural yoghurt (optional)
  • Reserved coriander leaves

Instructions

For the Jalfrezi paste.
    Cup of Yum
  1. Peel the garlic and ginger. Chop the heads off the green chillies.
  2. Add them to a mini food processor along with the mustard seeds, coriander stalks and root, vegetable oil and tomato paste.
  3. Whizz the mixture until it is smooth.
  4. Add the dry spices and whizz again until you have a thick paste. (The paste will keep in the fridge for 4-5 days. Just ensure it is in an airtight container and cover the top with some oil)
Curry Prep
  1. Cut the bell pepper in half and remove teh seeds then cut to bite sized chunks
  2. Peel and roughly chop the onion.
  3. Chop the chicken into small bite sized pieces.
  4. Core and then finely chop the tomatoes and set to one side.
To cook the curry
  1. Add the oil to a large wok (or high sided skillet)
  2. Fry the bell pepper over a high heat until the flesh is blistered, then add in the chopped onions and cook for 2-3 minutes stirring constantly.
  3. Add the butter and once it starts to sizzle add the chicken and cook for 5 minutes until the chicken starts to colour.
  4. Tip the jalfrezi paste into the pan, stir well to coat all the chicken.
  5. Add the water and lemon juice, then turn the heat down and cook gently for 20 minutes. Stir frequently and add more water if the sauce starts to stick.
  6. Add the tomatoes to the pan, bring everything back to the boil, then place the curry on the lowest heat and cook for 20-25 minutes. Stir the curry every few minutes and add extra water if it is starting to stick or dry out too quickly.
  7. Check the seasoning and serve with a swirl of yoghurt and some fresh cilantro.

Nutrition Information

Calories 507kcal (25%) Carbohydrates 14g (5%) Protein 30g (60%) Fat 37g (57%) Saturated Fat 14g (70%) Cholesterol 169mg (56%) Sodium 358mg (15%) Potassium 861mg (25%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1520IU (30%) Vitamin C 94.5mg (105%) Calcium 54mg (5%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 507

% Daily Value*

Calories 507kcal 25%
Carbohydrates 14g 5%
Protein 30g 60%
Fat 37g 57%
Saturated Fat 14g 70%
Cholesterol 169mg 56%
Sodium 358mg 15%
Potassium 861mg 18%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1520IU 30%
Vitamin C 94.5mg 105%
Calcium 54mg 5%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.