Chicken Jalfarezi

    40 mins

    Who needs a takeaway when you have this recipe? Use lamb or beef, if you prefer.

    55 people made this

    Serves: 4 

    • 4 teaspoons (60ml) vegetable oil
    • 1 large onion, finely chopped
    • 3 cloves garlic, crushed
    • 1 tablespoon tomato purée
    • 2 tomatoes, chopped
    • 1 teaspoon (15ml) white wine vinegar
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon garam masala
    • 1 red capsicum, chopped
    • 500g boneless chicken breast fillets, cooked and chopped
    • salt to taste
    • 4 sprigs fresh coriander for garnish

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a large pan over medium heat.
    2. Add the onion and garlic and cook until soft.
    3. Add the tomato purée, tomatoes and vinegar.
    4. Season with turmeric, cumin, coriander, cayenne pepper and garam masala and continue cooking and stirring about 10 minutes or until until blended and heated through.
    5. Add the capsicum and chicken, reduce heat and simmer 6 to 8 minutes or until chicken is heated through.
    6. Season with salt and garnish with coriander to serve.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (48)


    Fragrant while cooking and tasty while eating. I doubled all of the spices because our family found it too mild. Adding a little chicken or vegetable broth is helpful as it tends to dry out while cooking.  -  19 May 2004  (Review from Allrecipes US | Canada)


    I added more garam masala only because I love the flavor of a stronger curry. Does Wajiha have more recipes available ? =-)  -  07 Feb 2004  (Review from Allrecipes US | Canada)


    I cooked this in a 4 Quart slow cooker on low for 6-7 hrs. Did not need extra fluid. Used only two raw boneless chicken breasts cut up. Added 1/2c whole canned chickpeas, 1/4 c golden raisins, and doubled the spices. But, still needed a bit more kick, so next time I will add more spices with heat (e.g., HOT chili powder). We served over Couscous.  -  02 Apr 2011  (Review from Allrecipes US | Canada)