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Chicken Jalfrezi Curry (Indian Takeaway Style)

This mild, creamy chicken jalfrezi curry is an Indian takeaway favourite. Recreate it at home with this recipe!
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword indian curry, british indian restaurant curry, jalfrezi, jalfrezi curry, chicken jalfrezi
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 2 teaspoons vegetable oil
  • 1 onion, sliced
  • 1/4 red pepper, sliced
  • 1/4 green pepper, sliced
  • 1 salad tomato, quartered
  • 1/4 teaspoon cumin seeds
  • 1 fresh green finger chilli
  • 80 millilitres curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1/2 teaspoon tomato puree
  • 1/4 teaspoon mild red chilli powder
  • 1/2 teaspoon dried fenugreek leaves (methi)
  • pinch sea salt
  • 1 small handful fresh coriander leaves, finely chopped
  • 1 portion cooked chicken for curry dishes
  • 80 millilitres curry broth (for the second stage)
  • 2 teaspoons cashew butter
  • 15 grams creamed coconut
  • 80 millilitres curry broth (for the third stage)
  • 1/2 teaspoon flaked almonds

Instructions

  • Heat 2 teaspoons vegetable oil in a frying pan or curry pan over a medium head. Add 1 onion, sliced, 1/4 red pepper, sliced, 1/4 green pepper, sliced, and 1 salad tomato, quartered. Stir-fry for 2 minutes. Add 1/4 teaspoon cumin seeds and 1 fresh green finger chilli and and stir-fry for another 20 seconds.
  • Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1/2 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1/2 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Mix well and simmer for 2 minutes.
  • Add 1 portion cooked chicken for curry dishes and another 80 millilitres curry broth and mix well. Simmer for 2 minutes. Add 2 teaspoons cashew butter, 15 grams creamed coconut and the remaining 80 millilitres curry broth, mix well and simmer for 2 minutes until the curry sauce is slightly thick and bubbling hot.
  • Transfer the chicken jalfrezi curry to a serving bowl and finish with a little more fresh coriander and 1/2 teaspoon flaked almonds . Serve with your favourite Indian rice and breads.