
Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (74)
Chicken Jalfrezi Recipe
NUTRITION · PER SERVING30M COOK
CAL 44%·PRO 98%
CARBS 135G62% OF CAL
7G FIBER13G SUGAR116G OTHER
FAT 16G16% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken jalfrezi is an Indian curry with tender chicken breast in a thick, spicy tomato sauce with peppers and aromatic spices. The dish is bold and flavorful, balancing heat with savory depth. Serve it with rice for a weeknight dinner.
mainindiancurrychicken🍳 skilletgluten free
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 chicken breasts (about 500g/1.1lbs) (chopped into bitesized chunks)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tbsp sunflower oil
- 2 tbsp unsalted butter
- 1 large onion (peeled and sliced)
- 1 red chilli (sliced)
- 1 green chilli (sliced)
- 2 cloves garlic (peeled and minced)
- 2 tsp minced ginger
- 2 tsp turmeric
- 1 1/2 tsp salt
- 2 tsp cumin
- 2 tsp ground coriander
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 400 g (14 oz) tin chopped tomatoes
- 240 ml (1 cup) chicken stock (ensure this is a gluten-free stock if required)
- 1 tbsp tomato puree (paste for US)
- pilau rice (or boiled rice)
- fresh coriander
- chilli flakes
- sliced red onion
At a glance
PER SERVING · TIME 30M
CAL 44%·PRO 98%
CARBS 135G62% OF CAL
7G FIBER13G SUGAR116G OTHER
FAT 16G16% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 3132mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1326mg
- Calcium
- 208mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 3132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.
