This spicy Hairy Bikers Chicken Jalfrezi is made with tender chunks of chicken, a vibrant, homemade spice paste with fresh garlic, ginger and chillies, and stir-fried with crunchy peppers and onions in a rich tomato sauce. This recipe creates a vibrant, fragrant, and deeply satisfying curry with a thick sauce that clings beautifully to the chicken. Perfect for a Friday night ‘fakeaway’ or a quick and exciting weeknight dinner, this is a classic curry house favourite you can easily make at home, serving 4 people.
Hairy Bikers Chicken Jalfrezi Ingredients
For the Spice Paste:
- 4 cloves garlic, peeled
- 25g (1-inch) piece of fresh ginger, peeled and roughly chopped
- 2-3 fresh green chillies, to taste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 2 tablespoons water
For the Curry:
- 2 tablespoons vegetable oil
- 600g skinless, boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, halved (one half thinly sliced, the other cut into chunks)
- 1 large bell pepper (any colour), deseeded and cut into chunks
- 400g can of chopped tomatoes
- 1 tablespoon tomato purée
- 1 teaspoon garam masala
- Juice of 1/2 a lemon
- Small bunch of fresh coriander, chopped
- Salt, to taste
How To Make Hairy Bikers Chicken Jalfrezi
- Make the spice paste: In a small food processor or blender, combine the garlic, ginger, green chillies, ground cumin, ground coriander, turmeric, and water. Blitz until you have a smooth, fragrant paste.
- Sear the chicken: Heat the vegetable oil in a large, deep frying pan, wok, or karahi over a medium-high heat. Add the chicken pieces and stir-fry for 4-5 minutes until sealed and lightly golden. Remove the chicken from the pan with a slotted spoon and set aside.
- Cook the base: Add the thinly sliced half of the onion to the same pan and cook for 5-7 minutes, until softened and lightly browned. Add the prepared spice paste and cook for another 2 minutes, stirring constantly, until it becomes very aromatic.
- Create the sauce: Tip the canned tomatoes and tomato purée into the pan. Stir well and bring to a simmer. Cook for 5 minutes, allowing the sauce to reduce and thicken slightly.
- Add chicken and vegetables: Return the seared chicken to the pan along with the chunks of onion and the chunks of bell pepper. Stir everything together to coat in the sauce.
- Simmer the curry: Cover the pan with a lid, reduce the heat to medium-low, and let it simmer for 10-15 minutes. The chicken should be cooked through and the vegetables should be tender but still have a slight crunch.
- Add the finishing touches: Remove the pan from the heat. Stir in the garam masala, the squeeze of lemon juice, and most of the chopped fresh coriander. Season with salt to taste, then serve immediately, garnished with the remaining coriander.
Recipe Tips
- Make your own spice paste: Taking a few moments to blend your own fresh garlic, ginger, and chilli paste is the secret to a truly vibrant, authentic-tasting curry. It makes a world of difference compared to using pre-made jarred pastes.
- Don’t overcook the vegetables: A key feature of a good Jalfrezi is the texture of the vegetables. The chunks of pepper and onion should be added towards the end of the cooking time so they become tender but still retain a noticeable, satisfying bite and crunch.
- Finish with garam masala: Garam masala is an aromatic finishing spice. Its delicate, fragrant compounds can be destroyed by long cooking, so always stir it in at the very end, just before serving, to preserve its wonderful aroma.
- Control the heat level: You are in charge of how spicy your curry is. The heat comes from the fresh green chillies. For a milder Jalfrezi, use fewer chillies or make sure to scrape out the seeds and white membrane before blending the paste. For a fiery curry, leave them in!
What To Serve Chicken Jalfrezi
Serve your homemade Chicken Jalfrezi with fluffy, plain basmati rice to soak up every last bit of the delicious, thick sauce. A piece of warm naan bread or a simple chapati is perfect for scooping. To complete your curry house experience, serve it with a cooling side of cucumber raita (a simple yogurt and cucumber dip) and a spoonful of sweet mango chutney.
How To Store Chicken Jalfrezi Leftovers
- Refrigerate: Let any leftover curry cool down completely, then transfer it to an airtight container and store it in the refrigerator. It will keep well for up to 3 days, and the flavours are often even better the next day! Reheat thoroughly in a saucepan or microwave until piping hot.
- Freeze: Chicken Jalfrezi freezes very well. Once completely cool, place it in a freezer-safe container or bag and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating until piping hot.
Hairy Bikers Chicken Jalfrezi Recipe Nutrition Facts
Serving Size: 1/4 of recipe (curry only)
- Calories: 410 kcal
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 130mg
- Sodium: 350mg
- Total Carbohydrate: 16g
- Dietary Fiber: 5g
- Sugars: 11g
- Protein: 48g
Frequently Asked Questions
- What does the name ‘Jalfrezi’ mean? Jalfrezi is a type of curry that originated in Bengal. It involves stir-frying the ingredients in a thick, spicy, tomato-based sauce. The name is thought to come from the Bengali words ‘jhal’ (meaning spicy or hot) and ‘frezi’ (meaning stir-fry).
- Can I make this curry with a different meat or make it vegetarian? Yes, this recipe is very versatile. It’s delicious made with king prawns (add them for the last 5 minutes of cooking so they don’t overcook) or with diced lamb leg (you will need to simmer the sauce for longer until the lamb is tender). For a vegetarian version, use chunks of paneer cheese or a mix of sturdy vegetables like cauliflower, chickpeas, and potatoes.
- What is the difference between a Jalfrezi and a Madras? While both can be spicy, a Jalfrezi is a stir-fried curry with a thick, semi-dry sauce and is defined by the inclusion of chunky peppers and onions. A Madras is typically a hotter curry with a greater amount of a thinner, more gravy-like red sauce, often with a more prominent chilli powder heat.
- Is this recipe very spicy? The main source of heat is the fresh green chillies. You can easily control the spice level by how many you use. For a milder curry, use just one or two chillies and be sure to deseed them before you blend the paste. For a hotter curry, use more chillies and leave the seeds in.
Try More Recipes:
- Hairy Bikers Chicken And Mushroom Pie Recipe
- Hairy Bikers Cheese Potato Pie Recipe
- Hairy Bikers Coronation Chicken Recipe
Hairy Bikers Chicken Jalfrezi Recipe
Description
A classic, flavour-packed Chicken Jalfrezi recipe inspired by the Hairy Bikers. This homemade curry is better than a takeaway, featuring tender chicken and crunchy peppers in a rich, vibrant, and spicy tomato-based sauce made from scratch.
Ingredients
For the Spice Paste:
For the Curry:
Instructions
- Make paste: Blend garlic, ginger, chillies, ground spices, and water to a smooth paste.
- Sear chicken: Heat oil in a large pan and stir-fry the chicken until golden. Remove and set aside.
- Cook base: In the same pan, cook the sliced onion until soft. Add the spice paste and cook for 2 minutes until fragrant.
- Make sauce: Stir in the chopped tomatoes and tomato purée. Simmer for 5 minutes.
- Combine: Return the chicken to the pan along with the chunked onion and pepper.
- Simmer: Cover and simmer for 10-15 minutes until the chicken is cooked through.
- Finish: Stir in the garam masala, lemon juice, and fresh coriander. Season with salt and serve.
