Chicken Jalfrezi


  • 2 ½ Tbsp Chicken Jalfrezi Spice Blend
  • 500g Chicken thigh fillet [cubed]
  • 2 Tbsp vegetable oil.
  • 2 onions [finely diced]
  • 1 capsicum [chopped]
  • Chili [to taste if required]
  • 2 Tbsp ghee or butter
  • 1 tsp Salt
  • ½ cup Chicken Stock
  • 2 tomatoes [quartered]
  • ½ cup natural yoghurt
  • 1 capsicum [chopped]
  • ¼ cup thickened cream


[1] Make a marinade by mixing 2 ½ Tbsp of Jalfrezi spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.

[2] Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown for 10 minutes.

[3] Add carrots and potatoes to the pan first and stew for 3 minutes, stirring regularly. Add tomatoes, cauliflower and beans and simmering for an additional 5 minutes. Add capsicum and continue to simmer until vegetables are cooked [approximately 12 minutes].

[4] Stir yoghurt into the pan one tablespoon at a time. Add cream and stir until simmering. Add capsicum and gently simmer a further 20 minutes until the sauce reduces and coats the chicken.

Serves 2-3

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