Juking Jalfrezi Curry

This is a new one for us, so we may tweak this one but it’s a good curry with a smooth and thick sauce. We’d probably dice the sweet potatoe bigger as it doesn’t take as long to cook as normal spuds but this curry still scored an 8/10.

You Will Need:
For coating:
2 Tablespoons of plain flour
1 Tablespoon of mild curry powder

For The Pot:
2 Tablespoons of oil
2 Chicken breasts diced
1 Large onion, roughly diced
2 Garlic cloves, crushed
2 Teaspoons of chopped chillies
1 500g carton of passata
1 Teaspoon of ground coriander
1 Teaspoon of ground cumin
1 Teaspoon of chilli flakes
2 Teaspoons of garam masala
2 Teaspoons of mild curry powder
1 Chopped green pepper
4 Fresh chopped tomatoes
2 Medium sized sweet potatoes diced

Here’s some pictures of the prepped plates:

1. As we didn’t have any ground coriander or ground cumin, we added coriander seeds and normal cumin to the pestle and mortar for a grinding session along with the chilli flakes. Once ground, add to the pot, don’t worry if it’s not too fine – it will cook down.


2. Add garam masala to slomo pot.

3. Add 2 teaspoons of curry powder to slomo pot.

4. Pour in the passata and give the slomo pot a good stir.


5. In a separate dish measure out the plain flour and 1 tablespoon of curry powder, give it a good mix until it’s consistant.

6. Now coat the chicken evenly and store on another plate until complete.


7. Add oil to pan, get it as hot as possible and then add onion and crushed garlic, stir for 2-3 minutes.

8. Add chicken and keep on a high heat until brown and then add to the slomo pot.

9. Add chopped chillies, sweet potatoe and pepper. Give it a pat down and stick on low for 6-8hrs

Finished dish

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2 comments

  1. That looks very nice. I cook lots of Inian food, but never a Jalfrezi 🙂

    1. Cheers, hope you like it.

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