Chicken Jalfrezi slow cooker recipe
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- Meat and poultry
- Chicken curry
- Chicken jalfrezi
This is really simple with no need to marinate. Just put all the ingredients in the slow cooker and enjoy the smells throughout the house!!!
890 people made this
- 4 chicken breast fillets, diced, or thighs
- 2 tablespoons plain flour
- 1 large onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 fresh green chillies, chopped
- 1 (400g) tin passata
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 or 2 red or green peppers, roughly chopped
- 1/2 teaspoon chilli powder
- 2 whole fresh red chillies (optional)
- 2 teaspoons garam masala
- 2 1/2 teaspoons curry powder
MethodPrep:5min ›Cook:6hr ›Ready in:6hr5min
- Cover the chicken with flour and brown in a frying pan until browned.
- Put all the ingredients in the slow cooker and cook on low setting for 6 hours. Check the chicken is no longer pink at the centre.
- If the sauce is too thin, add cornflour until it is the thickness that suits you.
If you don't have or can't get fresh chillies, I have used the 'lazy chillies' and it is still very nice.
You can 'brown' off the chicken before you put into the slow cooker if you want to. I feel that putting everything in at the same time gives almost a marinating time.
Reviews & ratingsAverage global rating:(70)
Reviews in English (71)
I read reviews mentioning water ? the list of ingredients does not mention water ? do i have to add water ?-01 Jul 2012
I found this recipe to be very tasty and would suggest to kathjdyer who though it was 'blah' that it was the preparation rather than the ingredients that caused it to be bland. You can't just put everything in a slow cooker and expect good results. The way I cooked this recipe involved a number of stages of pre-cooking.I coated the chicken with plain flour and browned it in a large frying pan using ghee. The flour helps to brown the chicken and adds some thickening to the sauce.I added the chicken together with the pan's contents, juices, ghee and flour into the cooker. I stir fried the onions, garlic, peppers and chilli in ghee for about five minutes until just beginning to soften and then added all the spices and curry powder(I used Co-op's own brand medium), and continued to stir fry to release all of the spices' flavours. To place spices directly into water simply drowns their flavours. I added this to the cooker and swilled the pan out with the 300ml of water boiled adding it to the cooker so that nothing was left behind. I added the tin of tomatoes.There is no salt in the ingredients and nothing makes a curry so bland as the lack of salt. I added one teaspoon of salt but it possibly needed one and half, maybe two.People that are used to jar or take away curries may find this to be on the watery side. My wife, who is of Indian parents, cooks traditional curries and they are all of this consistency. Evidently the 'gravy' is soaked up with roti(chapati).-05 Jul 2010
I made a big old pot of this by doubling all the listed ingredients except the water, sticking to 300ml (so in effect half). I also added in a few carrots, some cauli and baby corn to boost the veg content. We ate it with chipatis and rice and it was delicious (AntJin is right, this is how exactly how it comes in India and the consistency was perfect, although some may think it watery). This made plenty for 4 people and some for the freezer for a lazy day. I will definitely make this again, the best curry I've had since I was in India!Note - I did fry up the onions, garlic, peppers and chilli with the spices before adding to the slow cooker. I didn't brown the chicken though.-19 Nov 2010
Coat the chicken tikka strips with the coriander, cumin and turmeric mix, then leave to marinate in the fridge while making the sauce.
Take half of the onion and chop it roughly.
Heat 1 tblsp of the oil in a saucepan and fry the onion, garlic and green chilli, until browned - about 5 to 10 minutes.
Add the water to the onion mixture and simmer for around 15 minutes. Add more water if it begins to dry out.
While the onion mixture is simmering, heat a splash of oil in a wok or fry pan and gently fry the coriander, cumin and turmeric for about a minute, being careful not to burn it. Add the tin of tomatoes to this mixture and simmer for 10 minutes.
After 10 minutes, mash the tomato mixture and add it to the onion mixture in the saucepan. Stir and then simmer for a further 20 minutes.
Slice the other half of the onion into thin strips and then in a wok (wipe out the one used to make the tomato mixture if you like) heat 1 tblsp of oil and fry the marinated chicken, stirring continuously.
When the chicken is sealed after a few minutes, add the sliced onion, the red pepper and chillis (if using). Stir this until the onions and peppers soften and the chicken is cooked.
Add the sauce to the chicken and peppers and simmer for around 10 to 20 minutes.
Just before serving, stir in the garam masala and chopped coriander leaves and then serve with basmati rice and/or naan bread.
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What exactly is a jalfrezi curry?
This is not an authentic chicken jalfrezi recipe like you might find in the cookbooks from the British Raj.
It’s like what you would find in most good curry houses. The only real difference between and authentic chicken jalfrezi and this is the use of the curry house style base curry sauce. This is what gives the curry the flavour and sauce texture you are looking for.
Chicken jalfezi is a quick stir fry.
Back in the days of the British Raj, it would normally be made on the Sundays after big hunts.
The hunt parties would often be grand occasions. The Indian chefs would create massive feasts with the wild boar, deer and game birds shot.
Sunday, however was the day of rest and no one liked waste. So the pre-cooked meat served at the party would be cooked into a curry like this chicken jalfrezi.
Ingredients Of Chicken Jalfrezi:
- 675g chicken, cut into portions
- 1 tbsp. oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 red (bell) pepper, seeded and finely chopped
- 1 garlic clove, crushed
- 2cm piece fresh root ginger, finely chopped
- 1 tbsp. curry paste
- l/4 tsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp salt
- 400g can chopped tomatoes
- 2 tbsp. chopped fresh coriander (cilantro)
- Fresh coriander (cilantro) sprig, to garnish plain rice, to serve
Steps to making the perfect Slow Cooker Chicken Bhuna
- Start by cutting the chicken thighs into thirds and adding to the pot.
- Add sliced onions to the chicken.
- Cover everything in the herb and spice mixture.
- Add the ginger, garlic, chopped chillies, tomato paste, and finely crumbled stock cube.
- Sprinkle over the cornflour and mix everything through well. This will help to create that thick glossy sauce!
- Now pour in the wet ingredients- chopped tomato and lemon juice. Stir through once more and cook!
More Hearty Slow Cooker Recipes
If you like the look of this meatloaf recipe, try these other hearty and delicious recipes:
Yes for up to three days in the fridge in an air tight container or three months in the freezer.
Chicken Bhuna goes well with freshly cooked basmati rice and naan or roti breads.
Slow Cooker Whole Chicken Curry based on a Jamie Oliver Recipe
Based on Jamie Oliver’s chicken Balti home-made curry sauce. With just a few tweaks. This is a whole chicken curry UK slow cooker recipe. I’ve also added brown lentils to thicken the sauce. And to make this a one-pot family dinner.
For more slow cooker chicken recipes. See my list of posts, included below.
Whole Chicken Curry – UK Slow Cooker Recipe
Based on the curry sauce recipe from Jamie Oliver online recipe, linked below. And the method for cooking a whole chicken in the slow cooker, from my BBC Good Food: Slow Cooker Favourites Cookbook.
I’ve come up with this whole chicken curry slow cooker recipe!
Ingredients (6 servings)
- 1.5 kg whole chicken.
- Twice the quantity of Jamie Oliver’s Perfect Chicken Balti curry sauce recipe, excluding the chicken.
- 1 tsp ground turmeric.
- 1 tb tomato puree.
- Salt, to taste.
- 150 g brown lentils, I use KTC Brown Lentils. Washed and drained.
Method (Total Cooking Time: 5 to 6 hours)
- To make the home-made curry paste, follow Jamie Oliver’s Perfect Chicken Balti recipe. But make twice the quantity. Up to and including step 6, EXCEPT for adding the chicken.
- Place the whole chicken in to the slow cooker. Add the curry paste, plus the turmeric and tomato paste.
- Pour just-boiled water, over the chicken to almost cover it. For my 3.5 litre slow cooker, this was about 750 ml.
- Cover with the lid, cook on High for 3 hours. Then turn the chicken over, breast-side down. Add the lentils, making sure the lentils are immersed in the liquid. Cover and continue to cook for another 2 to 3 hours. Until the chicken it completely cooked through. And the lentils are soft.
- Once cooked, shred the chicken, removing the skin and bones.
- Stir through some chopped fresh coriander and plain yoghurt, as per Jamie’s recipe.
- Serve with rice or naan bread.
More UK Slow Cooker Chicken Recipes
See also my Reviews of the Best Slow Cooker Recipe Books. Including top cook book reviews and new UK release round-ups.
Slimming World Slow Cooker Chicken Curry Recipes
6. Slow Cooker Chicken Curry
Prep time: 5 minutes
Cooking time: 4 hrs
Quantity of chicken used in recipe ingredient: 1kg boneless, skinless chicken thighs
7. Syn Free Chicken and Cauliflower Curry
Cooking time: 6 hrs
Quantity of chicken used in recipe ingredient: 500g boneless chicken thighs
8. Chicken and Butternut Squash Curry
Cooking time: 4-5 hrs
Quantity of chicken used in recipe ingredient: 8 skinless chicken thighs or 4 chicken breasts
9. Syn Free Slow Cooked Chicken & Butternut Squash Curry
Prep time: 10 mins
Cooking time: 3 hrs
Quantity of chicken used in recipe ingredient: 4 chicken breasts
10. Syn Free Chicken Curry
Prep time: 5 mins
Cooking time: 4 hrs
Quantity of chicken used in recipe ingredient: 2 chicken breasts
Easy Cheesy Jalfrezi Chicken
I got a really positive response to my last quick 'n easy chicken recipe (or at least no one skewered me for using *gasp* a can of soup), so I figured I'd post this one too.
This time around, I used a jar of Seeds of Change jalfrezi cooking sauce. I got some samples from them a while back, but I've gone back and bought more of the jalfrezi. The best way I can describe it is that it's curry for people who aren't sure they like curry. It's got a teeny bit of heat and hints of typical Indian flavors, but it's not in-your-face.
What it is, though, is really, really tasty. Flavorful. Scrumptious.
And then I added a can of (gasp!) cheddar cheese soup.
My first experience with canned cheddar cheese soup was when my mom invite me over for dinner and she was giggling with delight about her new cheese sauce recipe that she used on the broccoli.
Prior to that, she generally didn't put cheese sauce on vegetables. Sometimes she'd sprinkle a little cheese on top of hot broccoli or cauliflower and let it melt, but she never made a sauce.
Until this one time. She gloated. She cooed. She rubbed her hands with glee. She was over-the-moon about her recipe and she waited until dinner was over and she asked me to guess what was in the sauce. And finally she announced that it was nothing but undiluted canned cheddar cheese soup.
Once I wrapped my head around the fact that it was nothing but canned soup, I had to admit that it totally worked.
These days, I don't use a lot of canned soup, but lately I've been using it in some slow cooker recipes. Because . hey, why not?
Easy Cheesy Jalfrezi Chicken
1 tablespoon olive oil
8 bone-in, skin-on chicken thighs (about 4 pounds)
1 onion, diced or chopped
1 orange or red bell pepper, cored, and diced or chopped
1 jar Seeds of Change Jalfrezi sauce
1 can cheddar cheese soup
1 teaspoon salt*
1 bag frozen broccoli florets (about 14 ounces, depending on brand)
If you have a slow cooker with a browning feature, heat the olive oil in the cooker and brown the chicken, skin-side down. You might need to do this in batches. If your slow cooker doesn't have a browning feature, brown the chicken in a pan on the stove, then transfer to the slow cooker. If there's a lot of fat in the slow cooker, drain most of it before continuing.
Add the onion and bell pepper and cook for a few minutes in the pan or slow cooker, stirring as needed.
Add the jalfrezi sauce, cheese soup, and salt. Stir to mix it all together. If you like, you can mix them prior to added to the slow cooker - depending on whether you think washing a bowl is easier, or trying to stir stuff in a fairly full slow cooker.
Cook on high heat until the chicken and vegetables are cooked through - 2-3 hours on high, depending on your slow cooker. Add the broccoli, stir to combine, and continue cooking until the broccoli is done to your liking. It will be crisp-tender and warm in about 15 minutes. If you prefer it cooked until tender, plan for another 15 minutes.
Serve hot. I served it with rice to soak up the sauce.
*Before you point out that canned soup is salty, I totally agree. It's salty - for soup. But for my taste, it's not quite salty enough for 4 pounds of chicken and another pound or so of vegetables. If you don't believe me (which is fine - I don't always believe me!) then leave the salt out until the chicken is cooked and give it a taste. Keep in mind that the broccoli is going in the pool, too. And adjust the saltiness to your taste.
17 Slow-Cooker Indian Recipes That Are Easier Than Takeout
If you really love slow-cooker recipes, you might feel like you’ve hit a wall when it comes to new ideas. That’s why I’m here to tell you: Slow-cooker Indian recipes are where it’s at. Many traditional Indian recipes are made by slow-cooking meat, beans, or legumes with vegetables and lots of spices, so coming up with slow-cooker versions of them really isn’t much of a stretch.
If you regularly eat Indian food, you know how satisfying it is to cozy up with a bowl of curry, dal, or biriyani. If not, you owe it to yourself to try a slow-cooker Indian recipe or two. Yes, you’ll likely need to buy spices or herbs that you don’t normally use, but it’ll be worth it! Plus, you can use them again in another Indian recipe, since many of the options below have ingredients in common, like turmeric, garam masala and saffron.
For your first slow-cooker Indian recipe, I’d suggest a simple dal, or chicken tikka masala. The options below aren’t all totally authentic, but they’re Indian-inspired and will taste a whole lot like what you get at the takeout place down the street.