Chicken Jalfrezi

In Bengal, where the dish hails from, “jahl” means spicy hot, while “frezi” means fry. This recipe is one of our favourites, a fantastically rich, colourful and flavoursome dish. To decide how much extra kick you want, add extra chillies.

A must with Shemin’s Indian Curry Paste

See other delicious Indian Curry Recipes here

Facebook

Twitter

The star of the show

Gluten free

Shemin's Chilli Free Curry Paste

A curry paste full of flavour without any heat. Rich, aromatic and family-friendly. Perfect for gentle curries everyone can enjoy.

(11)

Chilli Free

Add to cart

£4.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

Add to cart

£6.50

Ingredients

The Meat & Vegetables

1 tbsp Cooking oil
600g Chicken breasts, diced
1 Red pepper, chopped
1⁄2 A large onion, roughly chopped
50g Shemin’s Indian Curry Paste (chilli-free, mild, medium or hot)
1-2 Red or green chillies (optional)
2 tsp Garam masala (optional but encouraged!)
2 tbsp Fresh, chopped coriander leaves

The Sauce

1⁄2 A large onion, sliced
50g Shemin’s Indian Curry Paste (chilli-free, mild, medium or hot)
500g Passata
2 tsp Water

How to make Chicken Jalfrezi

Take the diced chicken and coat in Shemin’s Indian Curry Paste, then leave it to marinade in the fridge while you make the sauce.
To make the sauce, fry the sliced onions in a large pan until browned. Add the water to the onion mixture and then simmer for around 10 minutes.
While that is simmering, heat another large pan and gently fry Shemin’s Indian Curry Paste in a splash of oil for about a minute. Add the passata to the pan and simmer for around 10 minutes.
Add the fried onion mixture to the tomato sauce and simmer for 10 minutes.
Heat the oil in a medium sized pan and fry the marinated chicken stirring continuously. After a few minutes, turn down the heat and add the chopped onion, the red pepper and chillies. Stir this until the onions and pepper soften and the chicken is cooked.
Add the earlier prepared sauce to the cooked chicken and simmer for around 15 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
Serve with basmati rice or Shemin’s Indian Breads.

Join Shemin’s RECIPE Club

Get free digital recipe book to master your curry nights!

Loved by curry enthusiast globally

Verified curry lover

No Feedback. Just testing.

Verified curry lover

All the products I have bought from Shemin's have been fabulous! I love them!

Verified curry lover

Have been using your Shemins since you started selling all the pastes ! Never been disappointed !! Delicious every time , many thanks for them all , they are really…

Verified curry lover

Love your pastes, love your Graham Masala, love your videos, love the personal touch of your staff, love it all. You have changed my cooking too after years of trying…

Verified curry lover

Love your products and website

Verified curry lover

Always great curry paste

Verified curry lover

Easy to ise

Chicken Jalfrezi

Serves