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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

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Rate this recipe 3.9/5 (12 Votes)


  • 75g/2½oz vegetable oil
  • 1 onion
  • peeled
  • finely chopped
  • 2 cloves garlic
  • peeled
  • sliced
  • 1 tsp chilli powder
  • 3 tsp ground turmeric
  • pinch salt
  • 750g/1lb 10oz chicken breast
  • cut into large chunks
  • 500g/1lb 2oz 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
  • 6-8 ready-made naan breads
  • 2 limes
  • cut into wedges
  • 2 handfuls chopped fresh coriander leaves
  • 1-2 red chillies
  • sliced


servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget


Step 1

1.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.

Step 2

2.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.

Step 3

3.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.

Step 4

4.Stir in the butter and add the lemon juice, to taste.

Step 5

5.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.

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