Main course
Jalfrezi Style Curry
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.
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
Method
- 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