Chicken Jalfrezi

Chicken jalfrezi
  • 8 servings
  • 30 minutes + 2 hours marinating to prepare
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  • For The Marinade:
  • 50ml vegetable oil
  • 2 x 500g chicken thigh fillets, diced
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 1tbsp garam masala
  • For The Curry Sauce:
  • 50ml vegetable oil
  • 1 onion, finely diced
  • 4 garlic cloves, crushed
  • 1tsp chilli flakes
  • 1tbsp coriander seeds, crushed
  • 1tbsp cumin seeds, crushed
  • 1tbsp turmeric
  • 2 x 400g tins chopped tomatoes
  • Salt and pepper to taste
  • 2 red peppers, diced
  • 2 red onions, diced
  • 4 split green chillis
  • 1 courgette, diced
  • 1/2 aubergine, diced
  • 4 vine tomatoes, diced
  • 1 bunch coriander, chopped


1. Pre heat the oven to 200°C/180°C Fan/392°F/Gas Mark 5.
2. Marinate the diced chicken thighs with the cumin, coriander, turmeric and garam masa-la for 2 hours.
3. To make the curry sauce, in a large saucepan fry the diced onion in the veg oil until golden then add the garlic and spices.
4. Add the chopped tomatoes and simmer for 20 minutes.
5. Season to taste with salt and pepper.
6. Rub the diced chicken with veg oil and place on a baking tray to roast in the hot oven for 10 minutes.
7. Rub the diced veg with veg oil and place on a baking tray to roast in the oven for 10 minutes.
8. Add the chicken and vegetables to the sauce and add the chopped coriander.
9. Season to taste and split into 4 batches.
10. Allow to cool then freeze in a suitable container.
11. Reheat in the microwave or oven.

Chefs Tip:
When you make a large batch of food the best way for it to cool down is split into batches immediately. Place the curry into 4 plastic containers and fill place them in a clean sink. Surround them with ice and fill the sink with cold water just under the level of the plastic containers. This will cool the mixes quickly. Then cover with a lid and stick labels onto the lids, describing what has been made and the date you made them. Food is usually good for 3/6 months in the freezer.