Name: Two Chicken Curries: Creamy Korma and Spicy Jalfrezi
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 2-3 tbsp Cooking Oil; 2 medium, chopped Onions; 4-5 cloves, chopped Garlic; 1-2 tbsp (from frozen cubes) Ginger Paste; 2-3 tsp Garam Masala; 1 tsp Turmeric Powder; 1/2 tsp Chili Powder; 1 kg, diced Chicken Breast; 150-200 ml Crème fraîche; 1/2 cup Water; 2 tbsp Ground Almonds; to taste Salt; to taste Sugar; for garnish Fresh Coriander; 1 can (400g) or 3-4 fresh Chopped Tomatoes; to taste Salt; 1 medium, chopped Green Bell Pepper; 1 medium, chopped Red Bell Pepper; for garnish Fresh Coriander

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Sauté Aromatics
Heat cooking oil in a pan. Add chopped onions and until they begin to soften and turn pinkish-brown. Add chopped garlic and frozen ginger paste, stirring well to combine with the onions.
Add Ground Spices
Once the onions are browned, add 2-3 teaspoons of garam masala, 1 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder to the pan. Stir continuously for a few minutes, allowing the oil to coat the spices and release their aromatic oils.
Sear the Chicken
Add the chicken breast to the pan. Fry the chicken in the spice mixture until it is sealed and begins to turn brown, absorbing the flavors.
Divide the Chicken Base
Divide the cooked chicken and spice mixture into two separate pans. One pan will be used for the creamy Korma, and the other for the spicy Jalfrezi.
Prepare Creamy Korma Base
To one pan (for Korma), add 150-200ml of crème fraîche. Stir to coat the chicken. Add about 1/2 cup of water to thin the sauce to your desired consistency. Stir in 2 tablespoons of ground almonds for body and richness. Season with salt and sugar to taste. Let it gently.
Prepare Spicy Jalfrezi Base
To the second pan (for Jalfrezi), add 1 can (400g) of chopped tomatoes. Stir well to combine with the chicken and spices. Season with salt to taste. Allow the tomatoes to cook down and , turning from a frank redness to a rich, curry-like brownness, and the spiced oil separates.
Add Vegetables to Jalfrezi
Once the tomato base is cooked, add 1 chopped green bell pepper and 1 chopped red bell pepper. Stir them into the curry. They will cook quickly, in just a few seconds, retaining some crunch.
Finish and Serve Jalfrezi
Let the Jalfrezi for about until the chicken is perfectly cooked through and tender. Transfer the Jalfrezi to a serving bowl and garnish with fresh coriander.
Finish and Serve Korma
Ensure the creamy Korma has sufficiently and the chicken is cooked. Give it a final stir. Garnish with fresh coriander before transferring to a serving bowl.

Before You Cook

Helpful details before you start

Spice LevelHot

Ginger · Garam masala · Chili powder

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 4 swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

AllergensThis recipe contains dairy and nuts.

DairyNuts

Helpful Tips

Small details that can improve the final result.

Flavour tipThe Onion
Ginger, and garlic trio tenderizes and preserves the meat, making curries taste better on day 2 or 3.
Ingredient noteUse Frozen Ginger Cubes for
Use frozen ginger cubes for a quick and fresh ginger flavor, avoiding vinegary jarred options.
Flavour tipGaram Masala Forms the Base Flavor
Other spices can be added to elevate specific notes (e.g., cinnamon for woody sweetness, coriander for floral notes).
TipFor Creamy Curries
Use crème fraîche, yogurt, cream, or even milk thickened with coconut powder or ground almonds.
Cooking tipFor Tomato
Based curries, allow tomatoes to caramelize and blend with spices until the oil separates, indicating proper cooking.
TipFeel Free to Add Any Vegetables (like Courgettes
Broccoli, peppers) or fruits (like bananas, lychees, raisins, dates, plums) to customize your curry.
Ingredient noteAdd Fresh Coriander at the Very End
As its flavors are unstable in heat and it provides a lovely fresh greenness.

Two Chicken Curries: Creamy Korma and Spicy Jalfrezi

60 mins

Indian · North Indian

20 min

40 min

4-6 People

~500 kcal

For the Curry Base

For the Creamy Korma

For the Spicy Jalfrezi

Sauté Aromatics

Add Ground Spices

Sear the Chicken

Divide the Chicken Base

Prepare Creamy Korma Base

Prepare Spicy Jalfrezi Base

Add Vegetables to Jalfrezi

Finish and Serve Jalfrezi

Finish and Serve Korma

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