Easy Chicken Jalfrezi

I’ve been making my own curries for a while now. I didn’t for a long time, the ingredients intimidated me, and I couldn’t understand how they’d merge together to create such powerful flavours. Then, I had a go, starting with a really simple, pretty generic chicken curry. Before progressing to Kormas and a rather incredible Lamb Rogan Josh that I’m absolutely in love with. Making curries is actually much easier than you think. We tend to go for something really creamy, like a Butter Chicken. But, this Easy Chicken Jalfrezi makes a nice change.

Served Easy Chicken Jalfrezi with Naan Breads

It’s also, well, easier. Many of my curries take a while; you have to make the base separately and marinade the chicken for as long as you can. I’m not very good at this. I forget to get the chicken, I don’t prepare anything, and then Husbands home and I’m just starting to consider some homemade naan bread (the kids would kill me if they didn’t get these!) and don’t have time to do much. This Easy Chicken Jalfrezi is perfect for this. It can be made in less than an hour and doesn’t need any extra prep time.

Homemade Garlic and Coriander Naan Breads

But, that doesn’t mean that an Easy Chicken Jalfrezi isn’t absolutely packed with flavour. It’s tangy and tomatoey, and the chicken is delightfully spicy. Perfect for those nights you fancy a curry but are short on time.

Ingredients

  • Cooking oil
  • 1 Onion – finely chopped
  • 2 Cloves garlic – crushed
  • 1tsp Chilli powder
  • 3tsp Turmeric
  • 1tbsp Natural Yogurt
  • Pinch salt and pepper
  • 4 Chicken breasts – chopped
  • 1 400g tin Chopped tomatoes
  • 2tsp Ground ginger
  • 3tsp Cumin
  • 1 Red chilli – finely chopped
  • 3tsp Coriander
  • 2tbsp Melted butter
  • Splash Lemon juice
  • 100ml Water

Easy Chicken Jalfrezi Ingredients

Method

Honestly, this is such an Easy Chicken Jalfrezi, and it tastes fantastic. It’s spicier than a Korma, but still ok for the kids. Add or reduce the chilli if you want to change it a little.

First, put the chopped chicken breasts into a bowl and add the yoghurt, chilli powder, turmeric and salt and pepper. Mix these together until the chicken is well coated and set to one side.

Lightly fry the onion, garlic and red chilli in a large, lidded pan in a splash of cooking oil until softened. About five minutes.

Now, add the coated chicken and cook for 10 minutes, stirring often, until the chicken is browned. If at any point it starts to stick, add a little more oil.

Chicken Coated in spices

Add the chopped tomatoes, ginger, cumin, coriander and water and stir well. Bring to the boil, reduce to a simmer and cover. Leave your Easy Chicken Jalfrezi to cook for 20 minutes while you prepare any other bits.

Cooking Easy Chicken Jalfrezi in iron bowl

After 20 minutes, uncover and add the butter and a splash of lemon juice. Stir and leave to simmer for a further 10 minutes so the sauce can thicken a little. If at any point it seems too dry, add a splash more water.

Easy Chicken Jalfrezi Recipe

We serve our Easy Chicken Jalfrezi with brown rice and Homemade Garlic Naan bread for a yummy, healthy family dinner.

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Easy Chicken Jalfrezi
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Easy Chicken Jalfrezi is absolutely packed with flavour. It's tangy and tomatoey and the chicken is delightfully spicy.

Course: Main Course
Cuisine: Indian
Servings: 4 People
Calories: 500 kcal
Author: Donna
Ingredients
  • Splash Cooking oil
  • 1 Onion finely chopped
  • 2 Cloves garlic crushed
  • 1 tsp Chilli powder
  • 3 tsp Turmeric
  • 1 tbsp Natural Yogurt
  • Pinch salt and pepper
  • 4 Chicken breasts chopped
  • 400 g tin Chopped tomatoes
  • 2 tsp Ground ginger
  • 3 tsp Cumin
  • 1 Red chilli finely chopped
  • 3 tsp Coriander
  • 2 tbsp Melted butter
  • Splash Lemon juice
  • 100 ml Water
Method
  1. Put the chopped chicken breasts into a bowl and add the yoghurt, chilli powder, turmeric and salt and pepper.

  2. Mix these together until the chicken is well coated and set to one side.
  3. Lightly fry the onion, garlic and red chilli in a large, lidded pan in a splash of cooking oil for 5 minutes until softened. 

  4. Add the coated chicken and cook for 10 minutes, stirring often, until the chicken is browned.

  5. Add the chopped tomatoes, ginger, cumin, coriander and water and stir well. Bring to the boil, reduce to a simmer and cover.

  6. Cook for 20 minutes, stirring regularly.

  7. Uncover and add the butter and a splash of lemon juice.

  8. Stir and leave to simmer for a further 10 minutes.

  9. If at any point it seems too dry, add a splash more water.
Recipe Notes

We serve our Easy Chicken Jalfrezi with brown rice and Homemade Garlic Naan breads for a yummy, healthy family dinner.

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