Simple chicken jalfrezi

    1 hour 30 min

    A simple, homemade chicken jalfrezi that will have you tossing all those takeaway menus! Serve over brown or basmati rice.

    43 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil, divided
    • 450g skinless chicken breast fillets, cut into small pieces
    • 1 onion, thinly sliced and cut to 5cm lengths
    • 1/2 green pepper, thinly sliced and cut to 5cm lengths
    • 1/2 red pepper, thinly sliced and cut to 5cm lengths
    • 4 cloves garlic, grated
    • 1 tablespoon grated root ginger
    • 3 teaspoons ground turmeric
    • 1 teaspoon chilli powder
    • 3 teaspoons ground cumin
    • 3 teaspoons ground coriander
    • 2 (400g) tins chopped tomatoes

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Heat 2 tablespoons of the oil in a large deep frying pan over medium-high heat. Add chicken and cook until no longer pink on the outside. Remove chicken and set aside.
    2. Heat remaining oil in the same pan over medium heat. Add onions and peppers and saute until no longer crisp.
    3. Add garlic, ginger and spices and stir for about 1 minute until very fragrant.
    4. Deglaze the pan with a small amount of stock or water.
    5. Add the tomatoes and return the chicken and any juices to the pan. Cover and simmer over low heat for one hour.

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    Reviews in English (1)


    Very easy to make and delicious too  -  23 Apr 2016