Easy chicken jalfrezi recipe

This isn’t actually my chicken jalfrezi recipe. I pinched it from the Hairy Bikers – favourites of mine in particular for their fail-safe and relatively healthy curry recipes – and changed it a tiny bit. Mostly, I changed it because I can’t leave anything alone, but also because the recipe was written in a quite a confusing way on their website (sorry, guys!) and I wanted to have it on my own roster so I can rustle it up again soon. Of course, if you’d prefer to consume this chicken jalfrezi recipe via the original source, go ahead, it’s here. Check out the Greek lamb burgers while you’re there too. Otherwise, read on…

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Serve 3-4

You’ll need

3 green chillis, chopped finely

2 red chillis, chopped finely AND 1 red chilli slit from stalk to end

4 cloves garlic, chopped finely

3 tomatoes, chopped AND 3 tomatoes quartered

1 tbsp ground cumin

1 tbsp garam masala

1 tbsp caster sugar

1 tsp ground turmeric

1 tsp sea salt

3 chicken breast, cut into chunks

4 tbsp natural yoghurt

1 onion, cut into thick chunks

1 green pepper, cut into thick chunks

2 tbsp cornflower

Get a wok nice and hot and then add a generous lug of olive oil, salt, and pepper. When it starts to sizzle a little, add the chopped chilli and garlic. Then add the chopped tomatoes (not the quartered ones, they’re for later). Stir for a minute, then add the dry ingredients – cumin, garam masala, caster sugar, turmeric, salt. Cook for 10 minutes on a medium heat.

Add the chicken and the whole chilli and cook for 5 minutes. Then, add 200ml of water and the yoghurt and stir well. Let it simmer for about 10 minutes and if it starts to bubble too vigourously, turn it down a notch.

While the chicken cooks, heat a little oil in another pan. Once it’s spitting, add the chunks of onion and pepper, and fry for 5-6 minutes. The onion should start to brown slightly – keep stirring to stop it burning. You want these bits of veg to cook but stay crunchy. Then, add the quartered tomatoes for a few more minutes before removing from the heat.

In a cup, mix the cornflower with a tablespoon of water to create a paste.

When the chicken is cooked and you’re happy with the jalfrezi sauce – more salt, pepper, or yoghurt will fix most concerns – remove the whole chilli and add the cornflower mixture, stirring the whole time. It will thicken up almost instantly.

Lastly, stir the hot, crunchy onion, pepper, and tomato through the curry and serve. Basmati rice, a dollop of yoghurt, and loads of fresh coriander should do the trick.

Thanks, Si and Dave!


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Freelance writer, eater, drinker and cook living in London.

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