Can You Put Beef in Jalfrezi Sauce
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07/04/2004
I find this recipe rather strange.In England,a Chicken Jalfrezi is a firey dish made with green and red peppers and plenty of chillies/chilli powder.Maybe us English have just butchered the original recipe,(Indians living in Britain have created new curry dishes to suit our palates that are unheard of back in India),but i advise you to add bell-peppers to this recipe as its not only more health,but adds fantastic flavour to the dish.
12/03/2005
everyone loved it. if you want to make your own ghee: 1. melt unsalted butter in stainless steel pot at very low heat. 2. once melted, slightly increase heat. 3. decrease slightly if it starts to smoke or show signs of scorching. do not let it burn. 4. remain at this point for about an hour, checking often but not disturbing. 5. after an hour let cool for about 15 minutes. 6. carefully skim foam and floating substances from top with spoon. 7. filter remaining clear liquid into clean jar. use cheesecloth, coffee filter, or paper towel. 8. cover and store in a cool place.
11/08/2005
Thanks for this recipe! Quite simple to prepare and huge on taste. I was surprized how great it turned out...I used chicken with bones (backs & legs) and skin and omitted the ghee. Would probably be healthier, tastier and nicer to eat if I had boneless chicken thighs. This is one of my new favorites even though I used the wrong kind of chicken. Yum! Just an FYI/edit - Since I adore this recipe so much I made it again the next week but had no cilantro...it wasn't nearly as good! I'm not a huge fan of cilantro but it is really essential!
08/09/2005
This is a wonderful recipe! That said, I have to admit that I did the traditional - cook all the spices together in the oil first. This method seems to give the food more flavour; plus, I don't like the taste of raw spices.
08/13/2007
Oh my this is sooooo good. I used 1 large (28oz) can of drained chickpeas instead of the chicken and served it over rice. Even my teen liked it. It smells great when it's cooking and it was so easy to make. I will be making this again. GREAT vegetarian meal with the chickpeas. UPDATE: I had some Jalfrezi at a local Indian restaurant, it wasn't as good as this recipe. This one rocks.
01/19/2006
Yummy! I converted this to a crock pot recipe. I put all ingredients in the crock pot, except the oil and cilantro. It came out great. I got a thumbs up from my husband and two year old.
01/17/2007
very delicious recipe. my grandfather was pakistani and i love the curried chicken he taught our family 2 make. only thing is i have always been taught to fry the spices first in oil, raw spices dont taste as well. this was also my first experience with ghee. as soon as i added it, i saw that it is what makes the difference in the texture of the curry i make and the curry i eat in indian restaurants. unfortunately it came out too salty (i didnt read the reviews first) and the next time i make it i will cut back on the ghee. it came out way too greasy for me. I also microwave cooked some frozen green beans and added them at the end and served it over rice. one good thing is my husband loved it and he generally dislikes chicken curry.
03/05/2003
this is a fantastic recipe!!! the only thing i did different is cubed 2lbs of boneless skinless chicken breasts and added 1/4 teaspoon of cayenne. it was still a bit mild for my taste so next time i'll try 1/2... but what a recipie!!! give my loves and thanks to mama! i served it over my version of saffron rice. i've posted the recipe. enjoy!!
01/20/2006
Wonderful flavors! I used chicken breasts instead of thighs and it was great. Also omitted the ghee. Prep was not difficult, but took a little time. My family said it's definitely a "keeper!"
12/14/2006
Very nice recipe. I tried it a few days ago, using more chicken than listed and it was excellent, I made more than needed aswell so that there would be leftovers. The next day I added some stock to it and reheated it for about an hour, it tasted even better than before! I would highly recommend leaving it a day or 2 before eating, it improves the flavour greatly. When I next use this I will try it with a bit more spice however, although it is extremely nice it isnt as spicy as I thought it would be. Definately worth trying, but if you like your curries spicy add in more chilli. 5 stars. :-)
01/07/2012
Excellent! Per prior reviews I cut the salt, but all other spices were as listed. In the last step where you add the cilantro, you can add other soft vegetables such as red bell pepper or yellow/zucchini squash to bulk out the dish. In addition, the steps I used were to saute the onion and garlic, then add all spices except the cilantro and saute them for 1 minute. I then added the chicken and followed the rest of the recipe. Thank you very much for this keeper.
10/07/2007
Great! I've used this recipre a few times now and it's brilliant every time. I prefer to keep half the onion back though, then chop it up in bigger chunks and add it nearer the end with some bits of red/green pepper to add a bit more flavour and texture. Everything alse is perfect though!
11/04/2012
Family fave. I can't believe I actually managed to keep EVERYONE happy :) We didn't change a single thing
06/06/2012
Everybody liked it. I did a few changes, though. I ground my whole cumin and coriander and added it after the onions and garlic with half of the ginger at the beginning of the recipe before the chicken to cook the spices and bring out more flavor. I used a chopped serrano chili instead of chili powder along with the garlic and ginger. I would have gone for 2-3 serranos, but one family member doesn't like it very hot. I also used fresh tomatoes chopped up in a food processor instead of a can. Except for those changes, I did it as stated and it was certainly a favorite of everyone at the table. I'm going to do it for friends very soon at a get together. Very delicious, indeed!
10/26/2008
I LOVE this recipe!! Of course I made a few adjustments. I add 2 zucchinis and a red bell pepper when you add the can of tomatoes. I also stir in 2 heaping tablespoons of curry paste and some coconut milk.
10/04/2009
I adore this dish, but similar to other reviewers- have made slight variations in my ingredient list. I decreased the turmeric and coriander by 1 tspn each, and add in 1 tspn of garam masala and 1 tspn of paprika. It's so nice that naan is available at most grocery stores now- it's perfect for sopping up the sauce!
11/10/2006
This was an excellent dish! It was very easy to make. My only regret is that I did not double it, as I would have liked to have had some leftovers! Thanks for the great recipe!
07/17/2003
Very easy and family loved this. I will probably add potatoes next time and use a crockpot to stretch it. Thanks for the recipe.
11/02/2012
Now that I've made this, I breathe a sigh of relief that I doubled it. Possible a cocky move for a recipe I've never made before, but as it turns out, a wise move! It seemed like there was going to be too much spice when I first read through the recipe, but the end result was delicious.
03/25/2013
I found the amount and mix of spices in this recipe to be far too overpowering. It's not that it was too spicy, it was just hugely overseasoned. I feel bad about being so harsh but it was truly horrible and a waste of ingredients.
03/13/2015
EMMMMM, This is delicious, really easy to make, wonderful recipe, thank you. I did change a couple of things, I cooked the onion, ginger, garlic together, put tomatoes in and liquidized, it gave a very smooth sauce. Cooked the spices in oil and added the chicken until cooked, added the sauce and chicken together and cooked for 30 mins very slowly to infuse the flavours, it was wonderful. Thank you for posting. I also added bell peppers as suggested previously.
04/01/2011
Perfect just the way it is, thanks Alia! Delicious, simple and forgiving (I accidently chopped instead of grated the onion, didn't debone the cicken and dumped all the spices in at once and it was still great.) Use Mexican chili powder for those who like mild; tumeric is so good for you - keep it in!
12/21/2005
This is delicious. I used chicken thighs with the bones in, skinless, and used 6 cloves of garlic. Most defintely will make again.
12/13/2009
Delicious! I added red and green bell peppers at the beginning of the process and used a huge onion. Better than the local Indian place, for sure.
08/09/2011
This was very flavorful! The store was out of boneless thighs, so we used bone-in ones and simmered it longer than stated to allow the flavors to blend fully.
09/29/2009
This was a good dish. As recommended by another reviewer, I added one red and one green bell pepper, which added a nice flavor. I also skipped the ghee (I don't have the wherewithal to clarify butter at the end of the day). I did not closely adhere to the recommended spice doses but I did add them at the times recommended in the recipe. I think the flavor was nice but it wasn't out of this world.
11/11/2012
This tasted awesome and was so easy! I was a little nervous after reading some of the reviews where people did not like turmeric. I didn't know if I liked it or not but I forged ahead and tried the recipe and I'm so glad a did. I followed the recipe except I left out the ghee and cilantro. I served it with quinoa and topped it with chopped green onions. I will definitely make this again.
03/05/2011
Wow! This is one of my favorite recipes ever. I increased the chicken to a value pack (2.5 lbs) and increase to 2 cans of tomatoes and reduced ginger root to 1 T. Everything else I left. Did just use butter for the ghee. really delicious on jasmine rice. Thanks!!!!
06/19/2007
I used 1 1/2 tsp of yellow curry powder instead of 3 tsp of turmeric. It turned out fantastic.
04/03/2011
Fantastic. We all loved it. One thing though, I didn't find this made near enough to serve 6, my husband suggested doubling it next time.
04/16/2012
Made this for my wife the other night...we loved it...defenitly a repeat
04/12/2012
Have made this recipe a few times. Really good. My husband loves it. He is from Libya and likes spicy food. Tonight I added sliced carrots and some chick peas to it. I also cut the boneless chicken thighs into chunks. Served it over couscous. Delicious.
05/17/2005
This is a wonderful recipe. I did, however, add a few modifications. First, I used fresh chopped tomatoes instead of the canned kind. Second, I added some chicken broth to make it "saucier," as another reviewer suggested. Lastly, I added sliced bell peppers to make it more like the Jalfrezi that is served at my favorite Indian restaurant. Mmm!
02/20/2010
This is delicious! I didn't think it was spicy, but I like VERY spicy food. The only thing I did differently was I used 2T regular butter instead of the ghee.
04/05/2009
I cooked this for my friend from India and she raved over it. She did say there is a little too much Tumeric though. She suggested cutting the Tumeric in half.
06/17/2008
I had no idea that this was going to be so good!!! Made these modifications: Had no coriander or tumeric so used curry powder. Added ground thyme, tblesp of coconut milk and heavy cream in leu of ghee. Also added chopped green pepper, extra garlic, extra ginger, and extra chilli powder for heat. Delicious! My fiance devoured it!! Thanks for recipe!
06/07/2004
This was good, but I'd change a few things. The turmeric was a bit overpowering, and I don't really care for its bitter flavor. I'd reduce. Also, although the sauce was flavorful, I think I'd want a little more of it. I would either reduce it less or add more tomatoes. Other than that, it was pretty good, and I will try it again with the modifications. I usually don't like to mess with a recipe too much the first time around!
07/04/2014
My goodness! This was without a doubt one of the most flavorful and delicious chicken recipes I've had on allrecipes. These were definitely very unique flavors! The recipe as listed is completely perfect. It results in the most succulent chicken with a bold spectrum of heavenly flavors. The spice combination used here was to die for! We served this over a bed of rice and it was a big hit. This 5 star recipe will definitely be a keeper in our home. Thanks for sharing.
07/20/2003
I'm always a little nervous when I try different ethic cuisine b/c normally it tastes nothing like what I've had in restaurants and then I'm disappointed. But this recipe IS IT! Spectacular results. My husband is still raving about this one. Thanks Alia! The only thing I did differently was I added a green pepper, chopped, in with the canned tomatoes. Terrific.
08/19/2010
Yum! Didn't have corrainder so left that out, added a tsp of curry powder, some fresh mushrooms and a chopped up bell pepper, served with basmati rice and naan bread. Everyone loved it!
01/05/2009
I loved this! I make a lot of Indian dishes that take quite awhile to prepare, but this was super easy to make in just a few minutes after work. I will definitely make this frequently and it is a great recipe to add veggies or easily make vegetarian with tofu, paneer, or chickpeas. Yummy!
01/03/2012
My family loves this dish! It's a dish I'm proud to serve! Thank you for the recipe
08/08/2003
The spices are very similar to Indian cooking, but this dish had it's own destinctive taste. I'd never had anything Pakistani. I'm really glad I tried this recipe. I do like things kind of spicy, so I added 1/4t. cayenne like another reviewer. Even more would be okay depending on how hot you like it. Thanks for this wonderful recipe Alia!
11/11/2008
This was really delicious and easy to make- I didn't have ghee- because I live in the middle of no where, and I didn't feel like making any, so I just used butter...yeah, I know, a little lame. After reading other peoples reviews, I realized that I best put a tablespoon of sambal in it and an extra tablespoon of chili powder. It turned out fantastically! I will certainly make this again. Woot! Woot!
03/10/2006
Excellent! And not too labor intensive. Even my 22-month old devoured his portion. This will be a regular at my house.
05/06/2012
Smells and tastes absolutely wonderful. I think even the hubby, who doesn't usually like really spicy food, will like this one. I made this recipe for the first time several week ago. This time, I made it with half chicken and half lentils. It didn't really change the flavor much, but less fat and cholesterol should help my hubby who is trying to lose weight and get his cholesterol down.
09/26/2006
This tastes great! Exactly what I was looking for. I used regular butter instead of Ghee and it turned out fine. I would recommend using a little less turmeric than it calls for as well. Be careful with the turmeric - it stains! I made this recipe twice - the second time around, I omitted the chicken and made vegetable curry. Will make again.
05/14/2012
One of my favourite recipes and a dish that I make often. I made a few revisions to make this healthier and a great deal spicier: 1.) I do not add ghee. 2.) I use a food processor to process the garlic, onion, and 6-8 fresh Thai chili peppers (with seeds) into a paste like mixture. 3.) I use an entire 28oz can of diced tomatoes and drain a little bit of liquid from the top. 3.) I add 1 diced red pepper, 1 diced yellow pepper, and 4-5 whole Thai chili peppers (tops twisted off) with the tomatoes. 4.) I add a dash of sirachi sauce with the tomatoes and peppers. 5.) I serve this over cauliflower rice when I feel like cutting the carbs. 6.) If you're in the mood for something exceptionally spicy, use fresh habeneros (2-4) instead of Thai chili peppers
02/24/2007
Yum! I made it with chicken breasts and extra tomatoes. Didn't add the ghee...maybe I will next time. But it is great without it.
01/19/2006
I make something different for my man every night and he said he wouldn't mind having this one again. I loved it too. I have to admit I did add a bit more garlic - we're big garlic fans. Very flavorful & great over white rice.
05/04/2012
used a little less than the whole onion.. didnt have fresh garlic :( so had to use powdered instead.. about 2-3 x as much if woulda been fresh.. halved the turmeric.. added 1/2 t of cayenne pepper like one person suggested.. halved the salt.. didn't use the ghee and cheated like others and "cooked" the spices first.. also didnt realize i had no fresh cilantro.. and dried cilantro is a joke.. but still used it.. im a lemon feind and splashed a bit on.. the dish came out wonderful! would like to try it with the fresh garlic & cilantro next time to see the diff.. ty for the recipe
09/19/2011
bobby didnt like the tomatoes, but i loved the whole thining! it made the house smell wonderful! just wish it was a bit spicer.
08/18/2006
My husband and I both really enjoyed this dish. I don't like dark meat, and had run out of chicken breasts, so I used cubed turkey, and it came out great. I followed the rest of the recipe to a "t" except I think I used a little less cilantro. The spice quantities scared me, but I took the plunge, and while the dish was VERY flavorful, I would not say it was overwhelming at all. To quote my husband, "I'd give it a four...it's really a good flavor, but it's not like WOW in my mouth." I will definitely be making this again, since aside from grating the onions (sweet agony), it was very easy to make. Thanks for the recipe!
06/16/2011
I was really looking forward to this. And I was really disappointed with it. First, it was waaaayyy too salty. 1 tsp of salt is more than enough. Maybe even 3/4 tsp would work. Second, I didn't really like the combo of flavours. Left a lot to be desired. On the positive side, it was super easy to make and the chicken was very tender.
01/31/2004
This was very good. I did not add the cilantro, but it was still great. I mixed chicken breast in with the thighs since they seem less fatty. Also increased the chili powder by 1/2 teaspoon. Could have probably added a bit more. We had this over basmati rice and with naan bread on the side. Excellent!
01/31/2006
This is an outstanding recipe and we absolutely love it. I make it exactly as written and it always turns out great.
07/11/2011
Delicious! I've made this several times and it turns out fantastic every time. The more bell pepper the better!
01/02/2012
This is one of my favorite recipes. I have been making it two or three times a month for several months now and can't wait til it turns up on my dinner menu planner as the day to cook it! I use chicken tenderloins instead of thighs and dice up my own fresh tomatoes. I am too lazy to make ghee and can't find it in a store, so I just add 2TBSP of butter as is. I find that it doesn't need to simmer for as long as instructed before everything evaporates out. I serve it over rice and have red globe radishes on the side. What a great combination of flavors! Thank you for the recipe!
03/01/2004
Just now enjoying the leftovers of this savory chicken curry. I made this exactly as written, but used chicken breasts (on hand). My husband enjoyed it as well. If you like Mexican food, or Oriental food, you will enjoy this as well.
03/18/2006
Wow this was so good! I took the suggestion of another reviewer and made it in the slow cooker. I also added green and red peppers. It was fantastic. I'll definately make this one again!
03/02/2004
Excellent recipe! You would expect with all those spices that it would be too strongly flavored, but it really isn't. I added all the spices with the onion at the beginning because I didn't like the raw flavor of them added later. The cilantro, however, as a fresh herb, *must* wait until the end or it disappears. You can make it all ahead except for the cilantro--add that when you reheat it. It tastes great over steamed brown basmati rice. Thanks for a keeper of a recipe, Alia!
07/06/2010
This is a keeper, and has gone into my meal rotation. It's ease of preparation, and bold flavour make it popular with this busy cook!
10/25/2011
Very Tasty I added Sauteed Mushrooms & Onions
09/21/2010
This recipe is terrific! Lots of flavor and my guests (who are both REALLY picky) loved it! In fact, one of them (the even more picky one) requested the recipe. I didn't have coriander, so I substituted lime, which worked really nicely. Also, I used a bigger can of tomatoes than the recipe called for - I think that's helpful if you are going to let the dish simmer a little while (it keeps the chicken juicy). Highly recommend!
03/07/2011
Mmm I loved this. I did everything exactly as written only I used chicken breast instead of the thighs and i dont like corriander so I left it out. So good, served it with rice :)
04/11/2012
I can see why people love the recipe, but I realized that I am not a big fan of tumeric and this recipe calls for a lot of it. I might try it again sometime and use less of that spice. Other than that it was good.
05/15/2003
I gave this recipe 4 stars because I appreciated all the wonderful flavors of the dish. Unfortunately, it was a bit too exotic for my meat-&-potatoes husband. However, I expect to keep & share the recipe....so thanks Alia!
05/22/2010
Excellent dish, but made a few modifications. Too much turmeric can leave food tasting "muddy," so I decreased the turmeric to 1 tsp. That was plenty. And I added 1 diced green pepper because we like veggies in our meat dishes. I kept the chili powder at 1 tsp because fiance doesn't like spicy food, but I added cayenne to my portion. Delicious!
05/21/2011
This was easy to make and very mild. It had a simple flavor, but was much better the 2nd day. I will make again, I'll just increase all the spices by half. This also worked well served over spaghetti. Thanks to your Mama.
11/07/2007
This recipe was fantastic. I didn't have all the spices in the house, so I used garam masala spice blend instead. It came out great. It takes just like a good Indian restaurant.
01/27/2012
My whole family loves, loves, loves this recipe!!! I don't change a thing, its perfect the way it is. So flavorful awesome with jasmine rice.
07/30/2005
I was a bit suspect about the reviews of this recipe wondering how something so simple could be so fantastic. To give the recipe its due, I followed it to the letter (which is unlike me usually) - it was FANTASTIC. So, so simple and so quick. I made it with skinless, boneless thighs and that made it low fat and oh so so scrummy. I have passed it on to friends and will definitely make it again and again.
10/19/2015
I make this all the time and as another review says this is nothing like an extremely hot "jalfrezi" you would get in an Indian restaurant. Just a mildly spicy red curry with a great "stew' flavor from using dark meat.
12/07/2010
This was delicious! I omitted the ghee, but added about 3 tbsp of unsalted butter, which made the sauce slightly creamy. It wasn't very spicy, but tasted better than some mild dishes I've gotten at our local Indian restaurant. For more spice, it would be easy to add some additional chili powder or a hot pepper.
03/16/2012
Very disapointed! i did everything step by step as writen. it was bland and nothing like an INDIAN jalfrezi. i will search for the proper recipe in future. sorry.
03/12/2006
I didn't really care for this recipe but my husband thought it was OK so I give it stars for my husband. I would probably put only half the spices in next time and my husband agrees.
03/13/2004
Absolutely loved this recipe! Had Pakistani food in Washington D.C. wasn't sure how this recipe would compare and it was BETTER than what I was served there. Had friends over for dinner who could not stop talking about how good it was. Served with Naan and it was the best. Thanks!
12/12/2003
Thank you and your mother for this recipe. I especially liked the chicken cooked in tomotos and the aroma was fantastic. My boyfriend and I loved it and will definitely be making this again.
09/14/2011
This is an awesome recipe. My only complaint is that there is too much salt and it's not spicy enough for my taste. To remedy that I only add a teaspoon of salt. I also add a teaspoon of cayenne.
10/31/2005
I made this over the weekend and it was fabulous. My husband grew up in West London where he ate a lot of Pakistani and Indian food, and said that he hasn't had anything this good since his days in London - he claimed it was even better than anything in the best restaurants. Only changes were I added mixed colored bell peppers and tons more garlic - but we really eat a lot of garlic. Our garlic ratio tend to be if a recipe calls for one clove - we'll add a whole bulb.
05/19/2009
Excellent recipe, and I have all those spices on hand. To clarify your own butter, just melt, chill and remove solid butter, discarding the liquid left behind. Kind of a shortcut, but it works.
01/22/2015
I wanted to try something different for dinner and came across this recipe. I loved the end result. I love quick tasty dishes and this is definitely one of them. Luckily, I was trying to make an Indian dish one night and had all of these spices readily available in my pantry, so all I really had to buy was ginger. I opted out ghee since there were no stores by my house that sells it, used unsalted butter instead. I'm making this dish again tonight but will be cutting back on the hot spices.
04/11/2007
This was good, but not much like any Jalfrezi I've had before. I ended up adding a little bit of generic 'Curry Powder' for a bit more flavor. We had it with basmati rice and paratha. Good stuff. Thanks, Alia!
09/04/2011
I followed this exactly, with the exception of the cilantro. I could not believe how salty it was. WAY too much salt. I would suggest no more than 1/2 tsp. salt. I don't think I would make this again.
11/30/2004
I'm glad I stumbled across this one. My husband loves this blend. When we are due for chicken, he prefers this base, all the flavors come together really well. Its like eating out. Thanks. Excellent Recipe.
07/07/2003
Excellent recipe. Very good with naan. The cilantro was a nice touch. Thanks!
10/15/2014
Way to salty.
10/15/2014
I don't prefer it with as much cumin as the recipe called for, and I think the butter was unnecessary. It was good enough to try again with some alterations to suit my own tastes, however.
07/02/2014
I agree with one of the reviews that the spices are better roasted/fried first The amount of cumin and all the other spices added towards the end made the curry seem undercooked. I read the recipe and reviews many times to confirm if I was following right or if anyone else had the same problem.
05/31/2016
I made the recipe as instructed by the directions. It turned out fantastic! My husband loved it and made me promise to make it again for him. I also made white rice with a cardamom seed and a cinnamon stick for flavor and then put the chicken over it.
03/15/2014
I doubled the recipe and made it in my pressure cooker. I added all spices and ingredients except the cilantro which I stirred in at the end. Instead of grating the onions I used my food processor and cut up finely like a paste with the regular s blade. Cooked for 20 minutes and it turned out tender and the meat was infused with the flavor of the spices. No stirring or watching the pot. So easy. Would make again but next time would make spicier as I like better hotter.
05/02/2007
this was a great recipe. i tried it for the in-laws weekend visit and they liked it
12/12/2013
I am from kuala lumpur,i made this recipe for my husband's birthday party,it turned out super,i followed the receipe as written,,yummy the guest enjoyed it so much and I did not have any left over...thanks for the receipe...berry
03/30/2012
This was wonderful!! I substituted chicken breasts because it's what I had on hand and used 2 tbs regular butter instead of ghee because I misread the recipe and served it over rice and it all turned out fantastic. The chicken was tender and the dish was flavorful and delicious. My only regret is that I didn't think to buy naan to eat with it!
08/08/2012
I made this for the same meal I made the "Pakistani Spicy Chickpeas" recipe from this site and it came out delicious! I did change it a little bit: I used a processor for the onions Cayenne Pepper Powder instead of the chili powder Dried Cilantro leaves instead of fresh The only thing I did wrong was add too much cilantro (turned more green than tomato red) - won't be a mistake I'll be making next time. And yes this is one dish I'll be making again. My hubby loved it! I served this with Persian rice, the Pakistani Chickpeas, and a Persian version of the Naan bread (called Sangak).
10/15/2007
This recipe was amazing. I've never had better Jalfrezi in a restaurant. Thank you very much. My only concern is that I'm going to get sick of Chicken Jalfrezi because I'm going to be making it so much!
05/26/2004
Can I just say - WOW! I love all the different flavors in this recipe. I really like that all the flavor comes from the spices and not fat! It was even better left over the second night! I find that cilantro loses its great flavor when it is cooked so I just used some fresh chopped cilantro as a garnish. I also used chix breast cut into strips and it was great. I wish I could give this dish 10 stars!
07/18/2013
This is a delicious and easy recipe! I added a can a tomato paste, 1/2 cup of coconut milk, and a little cinnamon. I think coconut milk is a great addition, it makes it a little creamier and sweetens it a bit. I will make this again soon... my husband says that it is "company good" this is our term for any new recipe that is tasty enough for guests!
09/16/2006
OMG! OMG! This is the BOMB recipe. It tasted just like an Indian takeaway from a fine Indian restaurant! Loved it! I used a bit less ginger as I'm not a huge ginger fan, and I loved it! I would grate the ginger more finely than I did so as not to be biting into ginger chunks. The flavors blended awesomely! I used creamed coconut as I couldn't find any ghee, and it turned out just as good as the chicken jalfrezzi I've had in restaurants. The BEST.
Source: https://www.allrecipes.com/recipe/28372/chicken-jalfrezi/
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