Chicken Jalfrezi

No, this is not simply a case of take the Lamb Jalfrezi recipe and substitute chicken meat. This is quite a different recipe and combines principles of both Pakistani cooking [where Lamb Jalfrezi originated], and Chinese cuisine, plus western elements. This then is a truly international fusion recipe. Note that the term ‘Jalfrezi’ denotes both ‘spicy hot’ and ‘stir fried’, and while this is stir fried it is not spicy hot because that is not to my taste, so the use of the word ‘Jalfrezi’ in the title simply pays respect to the inspiration and should not be taken as a literal descriptor. If you like hot, mix in some sweet chilli sauce to taste.


¼ cup tomato paste.

½ tsp curry powder.[1]

½ tsp turmeric.

½ cup chicken stock.

2 tblsp dark soy.

¼ tsp white pepper.


500g chicken breast meat.

¼ cup oil.

1 25mm ginger, grated.

4 cloves garlic, chopped.

1 capsicum, diced.

2 spring onions, diced.

1 cup cauliflower florets.

½ cup cream.

Coriander greens to garnish.


Mix together tomato paste, curry powder, turmeric and chicken stock and set aside. Mix together soy, white pepper, salt. Dice the meat and marinate in the soy mixture. Heat the oil in a pan, fry the ginger and garlic, then add the meat and stir fry until sealed.

Add the tomato mix to the pan, bring to the boil, reduce heat and simmer for 10 minutes. Add the diced vegetables [and the chilli sauce, if you want it] and simmer for another 2-3 minutes, or until the chicken is cooked through. Add a little more chicken stock if it becomes too dry. Stir the cream through, bring to the boil and serve immediately garnished with the coriander.


[1] Or to taste.

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