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Recipe for Chicken Jalfrezi

A delicious Pakistani curry recipe that is usually made with meat, but is also delicious with chicken. Jalfrezi can range from somewhat hot to very hot, so to render this meal correctly it has to retain some degree of spiciness.

Ingredients (for four guests):

- 4 chicken thighs, boneless and skinless
- 1 onion, grated or chopped very finely
- 1 can 16 oz. peeled and diced tomatoes
- 2 teaspoon pressed garlic
- 1 inch ginger root, minced
- 1/2 cup fresh cilantro, washed and chopped
- 1 tablespoon turmeric
- 4 Jalapeño chilies, diced
- 1 Habanero chili, chopped, (optional, for a much hotter taste)
- 1 tablespoon ground cumin
- salt
- 2 tablespoons butter
- 1 tablespoon oil
- 2 tablespoon fresh cilantro, chopped coarsely to be used as garnish


1) Pour the oil in large skillet, heat up over medium heat setting on the stove. Put in the onions and garlic and cook for about 2 min.

2) Add the chicken and the chilies and season with turmeric and salt. Cook, gently scraping the bottom of the pan frequently and turning the chicken.

3) Pour in the tomatoes with their juice, cover the pan and simmer over medium heat for 20 min. Remove the cover and simmer for another 10 min, simmer so that the sauce reduces; it has to be semi-thick.

4) Add butter, cumin, cilantro, ginger and simmer for another 5 min.

5) Serve each plate of Chicken Jalfrezi, sprinkling some fresh cilantro over each serving, accompany with Lebanese pita bread and with a cucumber and tomato salad.