Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Shop
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Pay less with More Card
Food to Order
Chicken Jalfrezi

Chicken Jalfrezi

By Genius Recipes
Published on 01 December 2020
This rich, aromatic curry has lots of deep red sauce. Serve with boiled basmati rice and a Genius Pitta to mop up the sauce, and accompany with yoghurt or soya yoghurt.
Shop for ingredients

Time and servings

2 hrs 30 minsTotal time
4Servings
30 minsPrep time
2 hrsCooking time

Ingredients

  • 1 bunch of coriander leaves and stem, chopped
  • 2 large of onions, finely diced
  • 5 cm of root ginger, finely chopped
  • 6 garlic cloves
  • 1 tbsp of sunflower oil
  • 1 kg of chicken thigh fillet, cut into thick slices
  • 1 tsp of turmeric
  • 3 bay leaves
  • 3 tsp of ground coriander
  • 3 tsp of cumin seeds
  • 570 ml of chicken stock
  • 2 red peppers, cut into strips
  • 3 fresh chillies, deseeded and finely diced
  • 6 tsp of paprika
  • 1 can of chopped tomatoes
  • 1 tsp of sugar
  • 2 tsp of garam masala

Method

  1. Step 1

    Preheat the oven to 150c/ 300f/ gas mark 2

  2. Step 2

    Heat 1 tablespoon of oil in a large casserole over a moderate heat until hot. Add a handful of the chicken to the pan, season and leave to stick to the base of the pan to brown. Turn and brown the other side only when the meat releases itself from the bottom on the pan.

  3. Step 3

    Repeat this process until all the chicken is cooked, loosening the browned cooking juices on the base of the pan between batches with a splash of stock or water. Add this to the browned meat. Add a little oil to the pan between batches.

  4. Step 4

    Season and fry the onions and peppers in 1 tbsp of oil until golden brown. Add the garlic, ginger, chilli, turmeric, cumin, ground coriander and paprika and gently fry for 30 seconds. Return the meat and the cooking juices to the pan. Over a low heat, stir the cooked tomatoes, coriander stems and sugar, top up with stock or water so the meat is covered. Cover with a lid and bring to the boil.

  5. Step 5

    Remove the lid and skim off any fat or scum on the surface. Replace the lid and cook the curry in the oven for 1 ½ hours, or until a piece of chicken can be cut easily with a fork. Remove the curry from the oven every 30 minutes to skim off any fat and add water as necessary, so that the meat is just covered.

  6. Step 6

    When the meat is cooked, stir in the Garam Masala, taste the sauce and season as necessary. Spoon onto warm plates and sprinkle with chopped coriander leaves.