Slow Cooker Chicken Jalfrezi

Slow Cooker Chicken Jalfrezi
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This easy slow cooker chicken jalfrezi recipe is the lazy way to prepare this curry house favourite. It takes very little effort to create an Indian feast – and it’s also low in fat and packed with healthy onions, peppers, garlic, ginger and spices.

When I feel like I need a nutritional boost this jalfrezi chicken curry is one of my fail-safe fallbacks. There’s lots of goodness in the veg, flavour in the spices and lean protein in the chicken. Just add plenty of basmati rice and/or some naan.

Some chicken jalfrezi recipes will advise chopping the onion and peppers into chunks rather than half moons and thin strips. It’s entirely up to you; I just like them prepped this way when I make chicken jalfrezi.

Likewise other regular or slow cooker chicken jalfrezi curry recipes may use only red or green peppers, but I say anything goes. I like the contrast of a sweeter yellow or orange pepper with a slightly more savoury red or green one.

You can of course make this chicken jalfrezi slow cooker recipe in a saucepan instead. Just fry up the onion, pepper and chicken until they start to brown before adding the rest of the ingredients. Then simmer, stirring now and then, for 20 to 30 minutes – or until the chicken is cooked through.

This chicken jalfrezi, Indian style serves 4

Slow cooker chicken jalfrezi ingredients

  • Red onion, 1 large, sliced into half-moons
  • Peppers, 2 (any colour) sliced into thin strips
  • Chicken breasts, 4, cut into chunks
  • Chopped tomatoes, 1 tin
  • Tomato puree, 2 tbsp
  • Garlic paste, 2 tsp
  • Ginger paste, 1 tsp
  • Chicken stock, 1 pot or cube
  • Curry powder, medium, 2 tbsp
  • Coriander seeds, 2 tsp, ground
  • Cumin seeds, 2 tsp
  • Chilli flakes, 1/2 tsp

Equipment

How to make this slow cooker jalfrezi recipe

  • The first step in making a chicken jalfrezi in slow cooker is to prepare all the ingredients. Slice the onions and peppers, cut the chicken into chunks and bash the coriander seeds about a bit in a mortar and pestle. (You don’t need to do this with the cumin seeds.)
  • The next step is simply to scrape all the ingredients into the slow cooker and give it all a good stir, before cooking on low for about 6 hours (as as per your particular machine). Don’t worry if it all looks a bit dry – everything will soon release lots of juice to ensure a yummy sauce by the end of cooking.
  • Give it all a good stir at the end, then tuck in!

Serve this simple chicken jalfrezi with basmati rice and/or some naan bread.

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Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: Curry, Slow Cooker