Recipe
Chicken Jalfrezi
Tender chicken, sweet peppers and a lively tomato sauce come together with cumin, coriander, chilli and paprika in this colourful pan-cooked curry, finished with lemon and fresh coriander.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Pat the chicken dry and season it with half the salt and black pepper. Prepare the onion, peppers, garlic, ginger and chilli before heating the pan.
Heat the oil in a wide frying pan over medium-high heat. Add the cumin, ground coriander, turmeric, chilli powder and paprika, then stir for 30 seconds until fragrant.
Add the chicken and cook for 4–5 minutes, turning until lightly coloured. Stir in the onion, peppers, garlic, ginger and chilli, and cook for 6 minutes until the vegetables begin to soften.
Stir in the chopped tomatoes and tomato purée. Bring to a gentle simmer, cover loosely and cook for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Taste and adjust with the remaining salt, pepper and lemon juice. Scatter over the fresh coriander and serve with rice or warm flatbreads.
About this recipe
Chicken jalfrezi is a bright, generously spiced curry built around tender chicken, sweet peppers and a lively tomato sauce. It is the sort of pan-cooked dish that brings colour and warmth to a weeknight table without needing a long simmer.
The flavour comes from blooming cumin, coriander, turmeric, chilli and paprika before the chicken and vegetables join the pan. Tomatoes keep the sauce light, while lemon and fresh coriander sharpen the finish. Serve with rice or warm flatbreads, giving the peppers enough time to soften while retaining a little bite.
