This is my signature chicken curry, the one Alex asks for again and again and the one I end up making whenever we want something warming, spicy, and properly satisfying. It is not a traditional curry, and it definitely is not a classic chicken jalfrezi, but it does take inspiration from those bold jalfrezi style flavours. You get plenty of chilli heat, chunky onions and peppers, and a rich tomato based sauce that coats everything beautifully.
The sauce is where this curry really earns its place in our regular rotation. I start by heating vegetable oil in a heavy pan, then I add two whole red chillies and pierce them first so they do not pop in the pan. As they cook, they release their heat and flavour into the oil. Next I add thinly sliced garlic and let it soften just enough to become fragrant. Then I stir through my Indian spice mix and give it a couple of minutes to cook out properly.
Now for the bit that makes this curry ours. I pour in a tin of tomato soup and add a few spoonfuls of brown sauce. It sounds unusual, but it works brilliantly. The tomato soup gives the curry a smooth, rich base and the brown sauce adds tangy sweetness and depth. Together they create a thick, glossy sauce that tastes bold and comforting at the same time.
Once the sauce has simmered for a few minutes, I add the veg. I cut the red onions into wedges, chop the pepper into big chunks, and stir through the drained tinned potatoes (halving any larger ones). The curry then simmers gently with the lid on until everything softens and the flavours come together.
While the sauce cooks, I cook the chicken in the air fryer for around 20 minutes at 180℃. I slice it up and stir it into the curry for the final few minutes so it soaks up all that flavour. Right at the end, I add the spinach and let it wilt into the sauce.
I usually make this curry quite spicy because Alex likes it with real punch, but I prefer it slightly calmer. If it turns out a bit too hot, I simply stir a spoonful of natural yoghurt through my bowl. It cools the heat, adds a creamy finish, and makes it perfect for both of us.
I serve it with naans and rice. Even though its usually just the two of us eating, I make it for 4 and the left overs are great a couple of days later.
Jalfrezi Style Curry
Ingredients
- 600 g chicken breasts
- 2 red chillies
- 3 tbsp vegetable/sunflower oil
- 4 cloves of garlic sliced thinly
- 3 tbsp indian spice mix
- 1 tin of tomato soup
- 4 tbsp brown sauce
- 2 red oinions
- 1 red pepper
- 1 tin of potatoes (560g) drained
- 200 g spinach
Instructions
- Cook the chicken either in the oven or air fryer – I usually cook them in the air fryer for 20 mins at 180℃
- Heat the oil in a heavy pan and add the chillies making sure you pierce them a few times (otherwise they'll explode). Allow them to cook through for 2-3 mins before adding the garlic
- Add the spice mix and allow to cook through for 2 mins before adding the tomato soup and brown sauce, letting this cook down over a low-medium heat for 5 mins
- Add the onions (cut up into 6 wedges each), pepper (chopped in to large chunks) and potatoes (cut any large ones in half). Leave to simmer over a low heat with a lid on for 20 mins
- Slice up the cooked chicken and add to the pan, cooking for a further 5 mins.
- Add the spinach and allow to wilt for 2-3 mins, stirring through the sauce