Chicken Jalfrezi

Chicken Jalfrezi Slow Cooker Style

Chicken Jalfrezi is one of my favourite curry recipes. If I’m ordering in an Indian restaurant, it will be chicken jalfrezi or chicken madras. Ironically, Jal means pungently spicy, which this dish is and frezi means stir fried. Of course, with this recipe we stir fry nothing, yet the finished product is just as delicious, in my opinion even better than many of the shop-bought Jalfrezi dishes I have enjoyed over the years.

I have been slow cooking this particular chicken jalfrezi meal for the past 5 hours and the house smells absolutely divine. Not too curry, just spicy, fragrant, fresh and tantalisingly teasing.

If you want to add creaminess to the finished dish, add a few spoonfuls of Greek yoghurt.

Chicken Jalfrezi

Serves 4 as a main course

4 chicken breasts, cubed

3 cloves garlic, chopped chunky

1 red onion, diced

2″ piece fresh ginger, grated

1 red pepper, sliced lengthways

1 green pepper, sliced lengthways

3 green chillies, whole

1 red chilli

5cm piece cinnamon

1 tsp turmeric

1 tbsp cumin

5 tomatoes roughly chopped

400g tin chopped tomatoes

Handful of freshly chopped coriander

1-2 tbsp Greek yoghurt (optional)

Serve with pilau rice

How to prepare Chicken Jalfrezi in the Slow Cooker

Chicken Jalfrezi is among the easiest slow cooker curries to prepare. You literally place every ingredient into the slow cooker except for the fresh coriander. Cook on a high setting for 5 – 6 hours. Add the fresh coriander just before serving.

Serve with your favourite rice dish. I like to serve chicken jalfrezi with pilau rice.

Add salt and pepper to taste.