Monday, July 3, 2017

Chicken jalfrezi

This is a recipe from the "food" website. Never tried it before, but it's definitely one to do again. It uses many of the same ingredients that I use in my regular curry, but in a different order. Most of the spices went in near the end which, I think, brought out a fresher flavor than usual. My only departure from the published recipe was to add some ground almonds at the end to thicken up the sauce.

Fry a chopped onion and garlic until soft. Add the chicken, a pinch of turmeric, and a teaspoon each of salt and chili powder. Fry until browned. Add a good quantity of chopped tomatoes - almost as much by weight as the chicken, and cook covered until the chicken is cooked through. Uncover and continue cooking to reduce the sauce. 5 to 10 minutes before serving, add a teaspoon each of ground cumin and coriander, and 2 tablespoons each of grated ginger and chopped fresh coriander.


  1. Apparently Jalfrezi is now the most popular dish in British Indian restaurants overtaking Masala. Whodathought!
    CLICK HERE for Bazza’s uncompromising Blog ‘To Discover Ice’

  2. Hi Ian - interesting to read Bazza's comment ... and I hadn't found out what Jalfrezi was before ... now I have some idea ... a good dish to have in one's repertoire ... cheers Hilary