Restaurant-Style Jalfrezi Recipe
This recipe uses the Curry Club Jalfrezi kit to make a medium-hot restaurant-style Jalfrezi with chicken thigh, lamb, paneer or vegetables, cooked with sliced onion and thick-sliced green pepper that still has some bite.
PanHeat:Medium-HotServes 2–3Cooking time: 25 mins approx.
Ingredients
To buy
- Jalfrezi Curry Club Kit
- 400–500g Chicken thigh, lamb, paneer or veg
- 1 large onion, sliced (about 200 g)
- 1 green pepper (thick sliced)
- Optional: 1 fresh green chilli (medium/mild heat)
- Optional: 1 fresh tomato chopped into chunks
- Optional: fresh coriander, roughly chopped
- Rice and/or Naan to serve
From home
- 3 tbsp oil (or ghee for a nutty taste)
- 200ml water (or stock) for sauce
In the Jalfrezi kit
- Spice Pouch 1: Jalfrezi Starter Pan Blend
- Spice Pouch 2: Jalfrezi Base Spice Blend
- Spice Pouch 3: Jalfrezi Finishing Spice Blend
Method
Brown Protein
- Heat 2 tbsp oil in a wok or frying pan, med-high heat
- Lightly brown meat or veg, stir often
Psst… start cooking rice now
Prep Onions & Pepper
- Add another 1 tbsp oil to the pan
- Add sliced onion and green pepper, fry for 3–4 mins, until softened but still has some bite
- Optional: Add sliced Fresh Green Chilli if using
Build Paste
- Add both 'Sachet 1: Starter Pan Blend' and also 'Sachet 2: Base Spice Blend'
- Stir continuously and fry for 30 secs until fragrant
Make Sauce
- Mix 'Sachet 3: Finishing Spice Blend' with 200ml water
- Pour into pan and stir well
- Optional: Add fresh tomato (if using) and stir
- Cook for 6–8 mins, stir often
- Sauce becomes glossy and coats meat & veg
Finish
- When sauce becomes glossy and coats meat & veg it is ready
- Optional: Add fresh coriander if using
- Serve
Psst… warm up Naan
About Jalfrezi
A vibrant medium-hot curry-house Jalfrezi with rich tomato, fresh green pepper, onion and a lively chilli kick.
Make it with Curry Club
The Jalfrezi kit contains the spice blends used in this recipe, with the recipe card in English and Swedish.