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KEVIN'S KITCHEN You can make this Indian chicken jalfrezi in seven simple steps


Chicken jalfrezi

Chicken jalfrezi

Chicken jalfrezi


  • 2-3 chicken breasts, diced
  • 2 (1+1) tbsp ground cumin
  • 2 (1+1) tbsp ground coriander
  • 2 (1+1) tsp turmeric
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, finely chopped
  • 1cm fresh ginger, grated
  • 1 green or red pepper, chopped
  • 1-2 tbsp vegetable oil or ghee
  • 400g tin chopped tomatoes
  • 250ml vegetable stock
  • 1 tbsp tomato puree
  • 2 tsp garam masala
  • Handful of fresh coriander leaves, chopped
  • Salt and pepper
  • Basmati rice or naan bread, to serve


  1. First, place the chicken breast in a bowl and add a tablespoon each of cumin, coriander and turmeric. Leave to marinate in the fridge until needed.
  2. Then, in a saucepan, drizzle the oil and add the onions, garlic, ginger and chilli and pepper and sauté for 2 minutes.
  3. Add the marinated chicken and caramelise for 3-5 minutes.
  4. Next, add the chopped tomatoes, vegetable stock, tomato puree and the rest of the cumin, coriander, turmeric and the garam masala.
  5. Simmer over a low heat for about 20-25 minutes without a lid until cooked through.
  6. Just before dishing up, check the seasoning and stir in some chopped coriander leaves.
  7. Serve with basmati rice or naan bread.

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