Quickest Chicken Jalfrezi

Name: Quickest Chicken Jalfrezi
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Onion; 3 inch Ginger paste; 4 Garlic cloves; 2 mix red and green peppers; Neutral oil; 4 Chicken breasts; 1 tsp Turmeric; 1/2 tsp Chili powder; 2 tsp Garam masala; 3/4 tin Chopped tomatoes; Water; 1 tsp Salt; 1 tsp Sugar; Coriander

Cook

30m

Quickest Chicken Jalfrezi

Cook

30m

Ingredients

Method

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Step 1

Fry 2 onions, 3 inches of ginger paste (you can use frozen cubes from an Asian grocer or supermarket), and 4 chopped garlic cloves in neutral oil.

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For

Onion

inch

Ginger paste, can use frozen cubes from any Asian grocer and some supermarkets

Garlic cloves, chopped

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Notes

I sometimes use frozen cubes from any Asian grocer and some supermarkets.

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James J

15 days ago

Made this for my dad who is on dialysis! So omitted salt. Did it in the slow cooker with chicken thigh ! Was very tasty will definitely be making it again 👌

Andrew Walters

19 days ago

Great dish, and easy to prepare, a new family famorite

Kristina D

a month ago

Supper easy to make and tastes amazing

Billy W

a month ago

This dish was so good I’m not a fan of peppers tbh but was really nice

Billy W

a month ago

Would you say for 4 people use 6tbsp of oil

Nisha

a month ago

go 4 tbsp

Billy W

a month ago

Thank you

Tillyer G

a month ago

What a curry! I loved it and will definitely be cooking it again

Martin D

2 months ago

This curry had a nice flavour but it was a tad too bland for me.

Nisha

2 months ago

Ah need to add more cumin powder and more chili next time and get it to your taste

Billy W

a month ago

It doesn’t say on the receipt to add cumin

Nisha

a month ago

CHeers Billy I will check now!

Jeremy G

2 months ago

Hi Nisha, your recipes have given me the opportunity to cook for the family more often. I’m enjoying the experience so much cooking healthy food from scratch with great flavours. This dish was another cracker and one I’d never order at a restaurant. I made a few additions right at the end of cooking. I tbsp of heated dried Fenugreek Leaves, 1tsp of Amchur and a quarter of a tsp of additional Garam Masala… and one red chilli for me.

Julie J

2 months ago

Brilliant

Trudie O

2 months ago

Lovely easy dish

Joe W

2 months ago

After watching Nisha cook this on Monday evening at her book signing in Edinburgh had to give this a go. Reduced the chilli to our taste but it was fantastic and will be making it again

Pauline F

3 months ago

Cooked it already. Making it veggie tonight. Looking forward to it.

Pauline F

4 months ago

So easy to make and lovely

Nisha

4 months ago

great Pauline well done!

Eddie

4 months ago

Simple and delicious. Came out looking exactly like Nisha's (apart from the fact I used chicken thighs, not breasts. Which was fine.)

Jamie R

5 months ago

I added a 500 ml of chicken Stock instead of the water and then at the end added a good knob of butter probably 50g to silken the sauce. Tgen let it cool before putting it the fridge. Then reheated mine later with chopped red chilli’s. To spice it up a bit. To be honest it was probably one of the best Indian meals I’ve had. I won’t waste money on a takeaway ever again. absolutely banging