Chicken Jalfrezi slow cooker

Chicken Jalfrezi slow cooker


293 people made this

About this recipe: This is really simple with no need to marinate. Can make it as hot as you want - although Jalfrezi is normally medium hot. Just put all the ingredients in the slow cooker and enjoy the smells throughout the house!!!

Makes: 4 

  • 4 chicken breast fillets, diced, or thighs
  • 2 tablespoons plain flour
  • 1 large onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 fresh green chillies, chopped
  • 1 (400g) tin passata
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 or 2 red or green peppers, roughly chopped
  • 1/2 teaspoon chilli powder
  • 2 whole fresh red chillies (optional)
  • 2 teaspoons garam masala
  • 2 1/2 teaspoons curry powder

Prep:5min  ›  Cook:6hr  ›  Ready in:6hr5min 

  1. Cover the chicken with flour and brown in a frying pan until browned.
  2. Put all the ingredients in the slow cooker and cook on low setting for 6 hours. Check the chicken is no longer pink at the centre.
  3. If the sauce is too thin, add cornflour until it is the thickness that suits you.


If you don't have or can't get fresh chillies, I have used the 'lazy chillies' and it is still very nice.


You can 'brown' off the chicken before you put into the slow cooker if you want to. I feel that putting everything in at the same time gives almost a marinating time.

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Reviews (57)


I read reviews mentioning water ? the list of ingredients does not mention water ? do i have to add water ? - 01 Jul 2012


I found this recipe to be very tasty and would suggest to kathjdyer who though it was 'blah' that it was the preparation rather than the ingredients that caused it to be bland. You can't just put everything in a slow cooker and expect good results. The way I cooked this recipe involved a number of stages of pre-cooking. I coated the chicken with plain flour and browned it in a large frying pan using ghee. The flour helps to brown the chicken and adds some thickening to the sauce. I added the chicken together with the pan's contents, juices, ghee and flour into the cooker. I stir fried the onions, garlic, peppers and chilli in ghee for about five minutes until just beginning to soften and then added all the spices and curry powder(I used Co-op's own brand medium), and continued to stir fry to release all of the spices' flavours. To place spices directly into water simply drowns their flavours. I added this to the cooker and swilled the pan out with the 300ml of water boiled adding it to the cooker so that nothing was left behind. I added the tin of tomatoes. There is no salt in the ingredients and nothing makes a curry so bland as the lack of salt. I added one teaspoon of salt but it possibly needed one and half, maybe two. People that are used to jar or take away curries may find this to be on the watery side. My wife, who is of Indian parents, cooks traditional curries and they are all of this consistency. Evidently the 'gravy' is soaked up with roti(chapati). - 05 Jul 2010


I made a big old pot of this by doubling all the listed ingredients except the water, sticking to 300ml (so in effect half). I also added in a few carrots, some cauli and baby corn to boost the veg content. We ate it with chipatis and rice and it was delicious (AntJin is right, this is how exactly how it comes in India and the consistency was perfect, although some may think it watery). This made plenty for 4 people and some for the freezer for a lazy day. I will definitely make this again, the best curry I've had since I was in India! Note - I did fry up the onions, garlic, peppers and chilli with the spices before adding to the slow cooker. I didn't brown the chicken though. - 19 Nov 2010

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