KTC Chicken Jalfrezi Recipe

Chicken Jalfrezi. Makes: 4


700g chicken breast, weighed after skinning and boning
4 tbsp KTC Butter Ghee
2 tsp cumin seeds
4 tsp KTC Minced Garlic
3 tsp KTC Minced Ginger
1 tsp mild curry paste
8 fresh medium green chillies, sliced
1 green and/or red pepper, sliced and cut into diamonds
1 x 400g tin KTC Chopped Tomatoes
12 tbsp KTC Coconut Milk
3 tsp garam masala
A few leaves of fresh coriander
Salt to taste


  1. Cut the chicken into bite-sized chunks.
  1. Heat the ghee in a karahi or wok. Stir-fry the cumin seeds for a few seconds then add the garlic and continue stir-frying for 30 seconds. Add the ginger and continue for a minute then add a splash of water and when sizzling add the curry paste.
  2. Now add the chicken pieces and stir until they are evenly coloured yellow and are lightly sizzling. Add the chillies, pepper and tomatoes and stir-fry for 10 minutes. During this stage, add the coconut milk spoonful by spoonful to maintain a good liquid level.
  1. Add the garam masala, fresh coriander and salt to taste, then stir-fry for a final 5-10 minutes.
  2. Check that the chicken is cooked through then serve at once with Indian bread or fluffy plain rice.