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Chicken Jalfrezi


It’s nearly the weekend and you know what that means? Yes, it’s time for one of my healthy curries. I have pretty much covered most of the Nations favourites, but I realised I have not created my husbands favourite! So here it is Chicken Jalfrezi, with extra veg. I really went to town with chillies as I think that Jalfrezi needs to have a good kick, but feel free to adjust to your liking. Like all curries, they improve with a little time, so perfect for making the day before.


Serves 4-6




800g boneless, skinless chicken thighs - cut into 3 pieces

1 red pepper - cut into strips

1 tin of tomatoes

A little water to loosen

100g green beans - trimmed and washed

3-4 red or white onions - sliced

5 cloves garlic - crushed

1 tablespoon ginger - finely chopped

5 Birdseye chillies - left whole

2 chillies - finely chopped

2 teaspoons honey

Coriander to serve




1 teaspoon Turmeric

2 teaspoons Coriander

2 teaspoons Cumin

2 teaspoons Medium curry powder

1 teaspoon Mustard seeds



Start by sautéing the onions until caramelised and sweet (it adds an authentic gorgeous richness to the end dish) then add the peppers, garlic chilli and ginger for 2 minutes. Add all of the spices and mix. Now add the chicken and coat in the lovely spice mix. Cook on a medium heat stirring for 5 minutes. Pour in the tomatoes, honey and 1/2 a can of water. Bring up to a simmer. Cover and simmer on the lowest heat for 1.5 hours or transfer to an oven of 140 for 1.5 hours. Add the green beans for the last 15 minutes of cooking. Serve with basmati rice or Indian bread.


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