Indian Chicken Jalfrezi Curry





10 min


40 min


A very simple recipe of home made Indian chicken jalfrezi curry which surely will be a perfect weekend treat for everyone.


  • 500 g ‏boneless chicken, cut into bite sized pieces
  • 1 teaspoon ‏garlic paste
  • 1 teaspoon ‏ginger paste
  • 1 1/2 teaspoon ‏cumin powder
  • 1 teaspoon ‏chili powder
  • 1 ‏large red bell pepper, thinly sliced
  • 1 teaspoon ‏salt
  • 4 tablespoons ‏oil
  • 2 ‏medium onion, thinly sliced
  • 1/2 cup ‏coconut milk (optional)
  • 250 gm ‏tomatoes
  • 1/2 teaspoon ‏turmeric
  • 1 1/2 tablespoon ‏mango cutney
  • 1 tablespoon ‏chopped coriander (for garnishing)
  • 1 tablespoon ‏curry paste


  1. Heat oil in a wok and add onion. Stir fry for 3-4 min until soft.
  2. Add ginger garlic paste, chili powder, cumin powder and salt. Stir fry until it becomes fragrant.
  3. Meanwhile take a pan half filled with water and place it over medium heat. When water starts boiling add tomatoes and simmer for 8-10 min until the tomato skin soften. Drain and allow it to cool.
  4. Add chicken pieces, curry paste and again stir fry for 6-8 min. Remove the pieces in a plate and set aside.
  5. Peel the tomatoes and cut into small chunks
  6. Add tomato chunks along with mango chutney in a pan and cook for 3-4 min
  7. Remove the pan from heat and blend the sauce in a food processor along with 1/4 cup of water.
  8. Return the sauce to the wok and add the fried chicken, bell pepper slices and coconut milk.
  9. Cover the pan with lid and simmer for 10-12 min until the chicken is tender. Turn off the heat and before serving garnish with chopped coriander. ENJOY!

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