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1–2 red chillies, sliced
2 handfuls chopped fresh coriander leaves
2 cloves garlic, thinly sliced
1 lemon, juice only
2 limes, cut into wedges
1 onion, finely chopped Tins, packets and jars
basmati rice, cooked according to packet instructions
400g can chopped tomatoes Cooking ingredients
1 tsp chilli powder 3 tsp ground coriander 3 tsp ground cumin 2 tsp ground ginger pinch salt 3 tsp ground turmeric 2 tbsp vegetable oil Dairy, eggs and chilled 2 tbsp melted butter Meat, fish and poultry 750g/1lb 10oz skinless chicken breast, cut into large chunks Other 6 ready-made chapatis or naan breads
Recipe Chicken jalfrezi
Chicken jalfrezi is up there as a curry house favourite and this version by Simon Rimmer shows it’s as easy as anything to make at home.
Each serving provides 230 kcal, 31g protein, 4.5g carbohydrates (of which 4g sugars), 9.5g fat (of which 3.5g saturates), 1.5g fibre and 0.6g salt.
Chicken jalfrezi
Persons
6
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, thinly sliced
- 1 tsp chilli powder
- 3 tsp ground turmeric
- pinch salt
- 750g/1lb 10oz skinless chicken breast, cut into large chunks
- 400g can chopped tomatoes
- 2 tsp ground ginger
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tbsp melted butter
- 1 lemon, juice only
- To serve
- basmati rice, cooked according to packet instructions
- 6 ready-made chapatis or naan breads
- 2 limes, cut into wedges
- 2 handfuls chopped fresh coriander leaves
- 1–2 red chillies, sliced
Instructions
- Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened.
- Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.
- Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
- Stir in the butter and add the lemon juice, to taste.
- To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.
Shopping List
Fruit and vegetables1–2 red chillies, sliced
2 handfuls chopped fresh coriander leaves
2 cloves garlic, thinly sliced
1 lemon, juice only
2 limes, cut into wedges
1 onion, finely chopped Tins, packets and jars
basmati rice, cooked according to packet instructions
400g can chopped tomatoes Cooking ingredients
1 tsp chilli powder 3 tsp ground coriander 3 tsp ground cumin 2 tsp ground ginger pinch salt 3 tsp ground turmeric 2 tbsp vegetable oil Dairy, eggs and chilled 2 tbsp melted butter Meat, fish and poultry 750g/1lb 10oz skinless chicken breast, cut into large chunks Other 6 ready-made chapatis or naan breads
Notes
Chicken jalfrezi is up there as a curry house favourite and this version by Simon Rimmer shows it’s as easy as anything to make at home.
Each serving provides 230 kcal, 31g protein, 4.5g carbohydrates (of which 4g sugars), 9.5g fat (of which 3.5g saturates), 1.5g fibre and 0.6g salt.
March 31, 2025
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