Chicken Jalfrezi

Name: Chicken Jalfrezi
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 Green Chilli, finely chopped; 30ml Vegetable Oil, for frying; 4 tsp Ground Coriander; 4 tsp Ground Cumin; 440g Cooked Basmati Rice, naan bread or papadums to serve; 400g Tomato Passata; 1 Large Onion, thinly sliced; 2 tsp Turmeric; 2 Red Pepper, sliced; 2 Red Chillies, finely chopped (optional); 2 tsp Garam Masala; 2 Garlic Cloves, chopped; 640g Chicken Breasts, diced; 15g Fresh Coriander Leaves, chopped

Poultry

Dairy Free

Gluten Free

10m prep time

70m total time

Easy level

14 ingredients

Skip the Indian takeaway and make this easy chicken jalfrezi at home. Packed with plenty of colourful veg, it’s perfect for batch cooking and easy to adapt to suit everyone at the table – keep it mild for little ones or add extra chilli for those who like a bit more heat.

Method

Based on 4 servings, adjust as needed.

Step 1

Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.

Step 2

To make the sauce, fry half of the large onion, roughly chopped, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.

Step 3

Add 300ml water (if cooking for 4) to the onion mixture and simmer for around 20 minutes.

Step 4

Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.

Step 5

Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.

Step 6

Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining large onion, sliced, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.

Step 7

Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.

Step 8

Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.

Ingredients
Based on 4 servings

1 Green Chilli, finely chopped 1 x Sainsbury's Green Chillies 65g
30ml Vegetable Oil, for frying 1 x Sainsbury's Vegetable Oil 1L
4 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
4 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
440g Cooked Basmati Rice, naan bread or papadums to serve 2 x Ben's Original Classic Basmati Microwave Rice 220g
400g Tomato Passata 1 x Napolina Tomato Passata 690g
1 Large Onion, thinly sliced 1 x Sainsbury's Onions Loose
2 tsp Turmeric 1 x Sainsbury's Turmeric 48g
2 Red Pepper, sliced 2 x Sainsbury's Red Pepper
2 Red Chillies, finely chopped (optional) 1 x Sainsbury's Red Chillies 65g
2 tsp Garam Masala 1 x Sainsbury's Garam Masala 38g
2 Garlic Cloves, chopped 1 x Sainsbury's Large Garlic
640g Chicken Breasts, diced 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets
15g Fresh Coriander Leaves, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g