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Chicken Jalfrezi - Murgh Jalfrezi

Chicken Jalfrezi - Murgh Jalfrezi

Jalfrezi is a dish in which meat or vegetables are fried in oil and spices to produce a thick dry sauce with peppers, onions and fresh green chillies added.

bar Chicken Jalfrezi - Murgh Jalfrezi
The typical British version of the Jalfrezi is a moderately hot curry.

Picture by Werner Van Peppen

Serves 2

2 tbsp sunflower or vegetable oil
1 onion, peeled and chopped
2 cloves garlic, peeled and sliced
1 green chilli, seeded and chopped
2 tsp curry powder or paste or Manju’s curry paste (see below)
¼ tsp salt
1 tsp tomato puree
2 chicken breasts, skinned and chopped into bite sized pieces
1 tsp peeled and grated root ginger
1 red or green pepper, seeded and sliced


Heat the oil in a saucepan, put in the onion, garlic and chilli and fry for 6-8 minutes until the onions are golden brown. Add the curry powder or paste, salt and the tomato puree. Stir for 1-2 minutes then put in the chicken. Stir for 7-8 minutes until the chicken changes colour and the spices are blended thoroughly, then add 125ml/5floz just boiled water. Stir and add the ginger and pepper, then simmer, uncovered for 5 minutes stirring occasionally, until the sauce thickens and the chicken is cooked through. Check by cutting a piece of chicken in half - the juices should run clear. Serve hot with naans or plain Basmati rice.

To make your own curry paste, mix the tomato puree with 1 tablespoon of oil, 1 tsp of ground cumin, 1 tsp ground coriander, ½ tsp turmeric, ¼ tsp chilli powder and ¼ tsp garam masala to form a thick paste.


For more sauce, add an extra 125ml/5floz of water and cook for 3 minutes longer.
Use 2 tablespoons of butter instead of oil for extra richness. 

(c) 2012

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