Curry House Chicken Jalfrezi

Name: Curry House Chicken Jalfrezi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 45 ml rapeseed oil (divided into 30ml and 15ml); 1 medium brown onion (approximately 150g, cut into 1cm wedges); 1 red pepper (approximately 150g after trimming, cut into 1cm strips); 1 green pepper (approximately 150g after trimming, cut into 1cm strips); 2 green finger chillies (finely sliced, deseeded for less heat if preferred); 30 g Garlic and Ginger Paste; 2 tablespoons Mixed Powder; 1 teaspoon Kashmiri chilli powder (or ½ teaspoon for a milder curry); 40 g double-concentrated tomato purée mixed with 80ml water; 500 ml hot Curry House Base Sauce (divided into 200ml, 200ml and up to 100ml); 600 g drained Curry House Pre-Cooked Chicken; 2 medium tomatoes (approximately 200g, each cut into six wedges); 1 teaspoon dried fenugreek leaves; 1 teaspoon Garam Masala; ½ teaspoon fine salt (plus more if required); 2 teaspoons lemon juice (plus more if required); 20 g fresh coriander (leaves and tender stalks finely chopped, divided)

Instructions

Prep:15minCook:20min

Tender pre-cooked chicken, peppers, onions, fresh chillies and tomatoes simmered in a reduced British Indian Restaurant-style sauce. The vegetables retain some bite while the sauce clings to the chicken

Updated at: Sun, 01 Nov 2026 06:04:20 GMT