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Chicken Jalfrezi

I really love a good curry esp a healthy one like this.  Like all of my recipes you will find the ingredients in most supermarkets or stores.

This is probably one of the easiest Indian curries you will ever make.

To ensure it is gluten free make sure to check the stock cube and spices as some aren’t.

You can also use prawns for this dish. If you are a vegetarian then add your favourite veg or lentils



Allergens : Gluten & Lactose Free

Chicken Breasts – 4

Chopped Tomatoes – 2 tins

Red and green peppers – 1 each

Onion – 1

Fresh Coriander – Small bunch

Garlic Cloves – 2

Fresh Ginger – 1 inch sized piece

Ground Cumin – 4 tsp

Garam Masala – 4 tsp

Ground Coriander – 4 tsp

Chilli Powder – 1 or more tsp

Turmeric – 4 tsp

Natural Yogurt – 2 tbsp

Cracked black pepper (coarse ground) – 2 tsp

Ground Ginger – 2 tsp

Butter or oil – 2 tbsp

Chicken stock cube or stock pot – 1

Water – 200ml



Getting Ready..

You will need – 1 Medium pot, 1 non stick pan, 2 sharp knives, 2 chopping boards, 1 medium bowl


Cut the chicken breasts into a cubes, you should get about 8 from each. Place in the bowl


Add 2 tsp each of ground cumin, ground coriander, cracked or coarse ground black pepper, turmeric, ground ginger and the natural yogurt. Mix really well, cover and leave in the fridge for an hour or two. (Smells amazing doesn’t it)


Slice the onion and peppers really thinly, then heat the oil in the pot and cook on a medium heat until softened.


Chop the garlic and ginger then add these with the rest of the spices and cook for a further minute


Add the tins of chopped tomatoes, water and the chicken stock cube or stock pot and stir well.


Simmer for 20 minutes only, taste and if happy set to one side. If not happy add another stock cube and stir well until dissolved into the sauce.


Heat the non stick pan on a medium heat then add the chicken ensuring you don’t pack it too much or the meat will stew and not fry.


Turn after about 2 or 3 minutes then cook for 2 or 3 minutes more. Cut into the thickest piece to ensure it is cooked. There should be no pink meat at all.


You can either add it to the sauce or place on top like i did.


Serve with basmati rice, topped with chopped coriander and enjoy.

    • squidget72
    • 9th February 2017

    Hi there. Does the fresh coriander go in at step 5? Many thanks

      • Liam Boland - BiaMaith Chef
      • 12th February 2017

      It goes in at the end. You can put it in the sauce right at the end or do as I do and serve it freshly chopped sprinkled over the curry.

    • Sheila
    • 13th February 2017

    Can you do this in the slow cooker.

      • Liam Boland - BiaMaith Chef
      • 13th February 2017

      Yes you can, but there really is no need as it cooks so fast. If you do then make put everything, except the chicken, in your slow cooker once it is at the simmer stage and leave to cook on low for 5 hours or high for 2. Pan fry the chicken pieces then add to the sauce just before serving. Do not cook the chicken in the slow cooker or it will dry out very quickly.

    • fionanm
    • 12th March 2017

    Made this tonight, it was delicious!

    • CavanGilly
    • 21st March 2017

    Hi Liam
    Di you mean level teaspoons or heaped? Thanks

    1. Always level unless I say heaped

        • CavanGilly
        • 21st March 2017

        Thanks Liam

    • Luke Farrelly
    • 15th February 2018

    Hi Liam
    Do I need to use oil on the pan that has the chicken or only on the pot for the sauce? Thanks

    1. 1 or 2 tbsp of oil will work but if the pan is a really good non stick one you will get away waiting using none at all

    • Danni
    • 31st May 2018

    Made this last night. It was absolutely delicious! Only thing I found was that it was slightly bitter – what would cause that?

    1. The tomatoes, try adding 1 tsp of sugar to counteract it.

  1. Reply

    your recipe is awesome I follow you all recipe good work. keep it up.

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