Reviewed: Jun. 20, 2008

I have to say this recipe was amazing! Everyone enjoyed, even the people who can't eat spicy food. I just copped up red chillies for the spice freaks and they added themselves.

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Denise Blinn

Cooking Level: Intermediate

Home Town: Sackville, Nova Scotia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 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!

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Beya

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Reviewed: Apr. 24, 2008

Tastes like a real restaurant dish

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N2OO2

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Reviewed: Apr. 24, 2008

I had to slightly modify this recipe since I was cooking for little tummies as well as big ones, but it turned out fantastically! I halved the spices and omitted the ginger (I forgot to buy it) and served it over fluffy basmati rice. I did find that I had to add a little water near the end of cooking to get some sauce since all of mine had cooked down, but it wasn't a problem. My three year old ate a huge bowl with some bread and butter and proclaimed it a keeper. Thank you!

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Aislynn

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

It found this to be a little too generic for my taste and the ground coriander and cumin was too dominant of a flavor.

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p0lym0rph

Cooking Level: Intermediate

Living In: Vermillion, South Dakota, USA

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Reviewed: Nov. 7, 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.

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cookininnj

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Reviewed: Oct. 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!

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divot

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Reviewed: Oct. 7, 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!

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Stephen

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2007

Holy this is good! While not necessarily quick to make, it is easy (use a food processor to grate the onion). I didn't have quite 3 tsp of turmeric, and used only 2 tsp of coriander (what we had on hand was very strong) and only 1 tsp salt -- but it came out amazing! Also, we had no ghee, so I used a bit of butter and added a bit of cream at the end. My husband is from India, and he pronounced it restaurant quality before inhaling a large portion! The spiciness was fine for us, but those who prefer less heat may want to use a little less cayenne. This will definitely become a regular meal in our house!

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KIMWILLIAMSG

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Reviewed: Sep. 9, 2007

This recipe was awesome. My husband absolutely loved it and I've shared the recipe with several friends.

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MRSPENGLES

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Reviewed: Aug. 29, 2007

I have to make this recipe again. It was tasty but a bit strange. Next time I will buy new herbs/spices and follow it to the gram....to be continued!

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Marjan

Cooking Level: Expert

Home Town: Amersfoort, Utrecht, Netherlands

Living In: Wellington , Wellington, New Zealand

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Reviewed: Aug. 15, 2007

wonderful! just the right amount of spice, heat, and flavor. my boyfriend and i enjoyed this dish very much. we ate this with spinach paneer, and nan bread. i'll make this again!

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poorgradstudent

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 14, 2007

I absolutely loved this! It is important though to add the ghee. It creates a beautiful sauce that will stick to your rice/bread/naan.. Still good without, but I could tell a difference when it was missing.

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nicole

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Boise, Idaho, USA

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Reviewed: Aug. 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.

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SHELLYGIRL814

Cooking Level: Professional

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Reviewed: Aug. 5, 2007

simple to follow recipe and as good as the local curry house we really enjoyed the result.

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ian

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Reviewed: Jun. 19, 2007

I used 1 1/2 tsp of yellow curry powder instead of 3 tsp of turmeric. It turned out fantastic.

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isandler

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 2, 2007

this was a great recipe. i tried it for the in-laws weekend visit and they liked it

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mwaqas

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Reviewed: Apr. 23, 2007

My boyfriend, 8 yr old dtr and I all agreed this recipe was "do over" worthy!

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mamamuggle

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Apr. 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!

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