Supreme jalfrezi style chicken curry

    1 hour 20 min

    This jalfrezi chicken curry is a piquant delight straight from India. Filled with sunshine and flavours to savour.

    15 people made this

    Serves: 6 

    • 2 teaspoons ground paprika
    • 2 1/2 teaspoons ground coriander
    • 2 teaspoons garam masala
    • 3/4 teaspoon ground cumin
    • 1/4 teaspoon chilli powder
    • 1/2 teaspoon salt, divided
    • 2 (400g) tins whole or chopped plum tomatoes
    • 250g natural Greek yoghurt
    • 4 teaspoons lemon juice
    • 3 tablespoons vegetable oil
    • 500g chicken thighs, cut into cubes
    • 1 large red onion, finely sliced
    • 2 cloves garlic, finely chopped
    • 5cm piece root ginger, peeled and grated
    • 2 red chillies, finely chopped and seeded to taste
    • 1 green pepper, chopped
    • 1 bunch fresh coriander, chopped
    • salt and freshly ground black pepper

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Mix the paprika, coriander, garam masala, cumin, chilli powder and 1/4 teaspoon salt together in a small dish to form a flavour enhancing spice mixture.
    2. In a large bowl, blend the tomatoes, yogurt, lemon juice and remaining 1/4 teaspoon salt together in a dish to form a rich mixture.
    3. Heat 2 tablespoons of the oil in a large frying pan and add the chicken. Cook over a high heat for 3-4 minutes, or until the chicken is sealed all over, then remove and set aside.
    4. Reduce the heat and add the remaining oil to the same frying pan. Add the onion, garlic and ginger and fry gently, stirring occasionally, for 3 to 4 minutes, until golden and softened.
    5. Add the spice mixture and chillies and fry, stirring continuously, for 1 to 2 minutes to release the fragrance and aroma of the herbs.
    6. Add the tomato mixture and increase the heat to bring to the boil. Reduce to a simmer and simmer for 10 minutes until sauce has reduced slightly.
    7. Add the chicken and stir well. Heat the mixture until simmering, then cook on a low heat for some 30 minutes or until the chicken is tender and cooked through.
    8. Add the green pepper and most of the coriander (reserve some for garnish) and cook for some 10 minutes more.
    9. Taste for seasoning, garnish with coriander and serve.


    Is also excellent with cubed lamb, just adjust cooking times accordingly. If the sauce becomes too thick, simply add more yoghurt. Serve with basmati rice and/or naan bread, chapatis and papadums.

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