Reviewed: May 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

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Reviewer:

BT257954

Reviewed: May 6, 2012

Smells and tastes absolutely wonderful. I think even the hubby, who doesn't usually like really spicy food, will like this one.

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Reviewer:

crazyliblady

Cooking Level: Intermediate

Reviewed: May 4, 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

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Reviewer:

just_jam

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

Living In: Arcadia, California, USA

Reviewed: Apr. 16, 2012

Made this for my wife the other night...we loved it...defenitly a repeat

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Reviewer:

kurb3d

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Cooking Level: Intermediate

Reviewed: Apr. 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.

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Reviewer:

mumessed

Reviewed: Apr. 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.

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Reviewer:

cookiemama

Reviewed: Mar. 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!

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Reviewer:

PEEEJN

Reviewed: Mar. 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.

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Reviewer:

monkeyman

Reviewed: Mar. 3, 2012

We normally make curries fm scratch fm madhur jaffreys book using lamb shoulder but this requires at least 2.5 hrs cooking time. Today we didn't have the time so made this chicken jalfrezi not expecting it to b as good. How wrong we were, fab little recipe full of spicy flavour, we only used 350 gms of chicken thigh but kept to the same quantity of rest of ingredients except salt (1/2 tsp). Browned onion,chicken,garlic,grated fresh ginger then sprinkled chicken with turmeric,cumin,coriander added toms,salt,2 dried chillis chopped instead of powder and the ghee (u can use butter) then covered n cooked on low for 45 mins, if it loOks Abit watery reduce sauce by removing lid, we added small bunch fresh chopped coriander (cilantro)right at the end of cooking. Served with basmati rice, elephant chapattis warmed (fm local paki shop or asda) and sharwoods mango chutney for nice sweet fruity accompaniment.Yum

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