This easy Chicken Jalfrezi by Jamie Oliver is a bold and flavorful dish perfect for a cozy dinner. Juicy chicken thighs are roasted with peppers, garlic, and a fragrant jalfrezi paste, creating a rich, spiced sauce. With its simple ingredients and irresistible aroma, it’s a comforting meal that’s surprisingly easy to make!
This Chicken Jalfrezi Traybake Recipe Is From Jamie Oliver’s Cookbook “7 Ways.“
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Chicken Jalfrezi Recipe:
- Authentic Flavor: Fresh garlic, chillies, and peppers give a real and rich taste.
- Easy Steps: The recipe is simple and clear, so anyone can make it.
- Adjustable Spice: You can make it as spicy or mild as you like.
- Healthy Ingredients: Using natural yoghurt and fresh vegetables makes it healthy and delicious.
- Great for Any Meal: Perfect for family dinners or special occasions, this dish will impress everyone.
🍗 Jamie Oliver Chicken Jalfrezi Ingredients
- 4 chicken thighs, skin on, bone in
- 1 tablespoon olive oil
- 8 cloves of garlic
- 2 fresh green chillies
- 3 red peppers
- 8 fresh bay leaves
- 1 heaped tablespoon jalfrezi curry paste
- 2 tablespoons onion marmalade
- 2 tablespoons red wine vinegar
- 4 tablespoons natural yoghurt
- Sea salt and black pepper, to taste
🍲 How To Make Jamie Oliver Chicken Jalfrezi
- Preheat the Oven: Preheat your oven to 180°C/350°F/gas 4. Put a sturdy roasting tray (about 25cm x 35cm) on medium heat on the hob.
- Season the Chicken: Season the chicken thighs with a pinch of sea salt and black pepper. Place the chicken in the tray, skin side down, with 1 tablespoon of olive oil.
- Prepare the Vegetables: Peel the garlic cloves and halve and deseed the chillies. Scatter them into the tray. Tear the peppers into quarters, remove the seeds, and add them to the tray.
- Cook the Chicken: Turn the chicken when it becomes golden. Add the bay leaves, jalfrezi paste, and onion marmalade. Move everything around with tongs to coat well. Let it sizzle over the heat for 5 minutes.
- Add Vinegar and Bake: Add 2 tablespoons of red wine vinegar. Transfer the tray to the oven and cook for 45 minutes, or until the chicken is falling off the bone.
- Mash and Serve: Mash the soft garlic cloves into the juices in the tray, then stir in the yoghurt. Serve hot.
💭 Recipe Tips:
- Season Well: Add enough salt and pepper to the chicken before cooking. It makes the chicken taste better.
- Brown the Chicken: Make sure the chicken skin gets golden and crispy in the pan. This makes the dish taste richer.
- Control the Heat: Use as many chillies as you like. If you want it less spicy, take out the seeds or use fewer chillies.
- Stir in Yoghurt Slowly: After mashing the garlic into the sauce, gently stir in the yoghurt. This keeps the sauce smooth and creamy.
- Rest the Dish: Let the cooked dish sit for a few minutes before eating. This helps the flavors mix well.
🧆 What To Serve With Chicken Jalfrezi?
Chicken Jalfrezi pairs well with steamed rice, naan bread, cucumber raita, or mango chutney. It also can be served alongside a fresh green salad, pickled onions, mint chutney, or poppadoms for a delicious meal.
🎚 How To Store Leftovers Chicken Jalfrezi?
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Place in a freezer-safe container and freeze for up to 3 months. Make sure to thaw your frozen chicken jalfrezi in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Chicken Jalfrezi?
- In The Oven: Heat the oven to 180°C/350°F. Put the chicken jalfrezi in an oven dish, cover with foil, and warm for about 20 minutes or until hot.
- In The Microwave: Put the chicken jalfrezi in a microwave-safe dish, cover, and heat on medium for 3-5 minutes, stirring halfway.
- On The Stovetop: Warm in a pan over medium heat, stirring now and then until hot.
FAQ’S:
Can I Use Chicken Breast Instead Of Thighs?
Yes, you can use chicken breast. Cook the chicken breast for about 30 minutes in the oven instead of 45 minutes to avoid drying it out.
What Can I Use If I Don’t Have Jalfrezi Curry Paste?
You can substitute jalfrezi curry paste with a mix of 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, and 1 teaspoon coriander powder.
How Do I Know When The Chicken Is Fully Cooked?
The chicken is done when it is falling off the bone and the internal temperature reaches 75°C/165°F.
What Type Of Yoghurt Should I Use?
Use plain natural yoghurt. Greek yoghurt works well too, but avoid flavored varieties.
How Do I Prevent The Yoghurt From Curdling?
Stir the yoghurt in gently and remove the dish from direct heat before adding it. This helps prevent curdling.
More Jamie Oliver Recipe:
- Jamie Oliver Chicken Souvlaki Recipe
- Jamie Oliver Chicken Madras Recipe
- Jamie Oliver Chicken And Chorizo Risotto
Jamie Oliver Chicken Jalfrezi Nutrition Fact:
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Sodium: 780mg
- Total Carbohydrates: 20g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 32
Jamie Oliver Chicken Jalfrezi
Description
Jamie Oliver Chicken Jalfrezi is made with chicken thighs, garlic, green chillies, red peppers, bay leaves, jalfrezi curry paste, onion marmalade, red wine vinegar, and natural yoghurt. This easy Chicken Jalfrezi recipe creates a flavorful dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 180°C/350°F/gas 4. Put a sturdy roasting tray (about 25cm x 35cm) on medium heat on the hob.
- Season the Chicken: Season the chicken thighs with a pinch of sea salt and black pepper. Place the chicken in the tray, skin side down, with 1 tablespoon of olive oil.
- Prepare the Vegetables: Peel the garlic cloves and halve and deseed the chillies. Scatter them into the tray. Tear the peppers into quarters, remove the seeds, and add them to the tray.
- Cook the Chicken: Turn the chicken when it becomes golden. Add the bay leaves, jalfrezi paste, and onion marmalade. Move everything around with tongs to coat well. Let it sizzle over the heat for 5 minutes.
- Add Vinegar and Bake: Add 2 tablespoons of red wine vinegar. Transfer the tray to the oven and cook for 45 minutes, or until the chicken is falling off the bone.
- Mash and Serve: Mash the soft garlic cloves into the juices in the tray, then stir in the yoghurt. Serve hot.
Notes
- Season Well: Add enough salt and pepper to the chicken before cooking. It makes the chicken taste better.
- Brown the Chicken: Make sure the chicken skin gets golden and crispy in the pan. This makes the dish taste richer.
- Control the Heat: Use as many chillies as you like. If you want it less spicy, take out the seeds or use fewer chillies.
- Stir in Yoghurt Slowly: After mashing the garlic into the sauce, gently stir in the yoghurt. This keeps the sauce smooth and creamy.
- Rest the Dish: Let the cooked dish sit for a few minutes before eating. This helps the flavors mix well.