Slow Cooker Chicken Jalfrezi

Slow Cooker Chicken Jalfrezi - chunks of tender chicken with peppers and onion in a deliciously spicy aromatic sauce.

Adapted for the slow cooker but maintaining all the elements of a traditional jalfrezi. The chicken is fried in spices and the onions are fried with fragrant cumin seeds.

4.99 from 76 votes

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Course: Main

Cuisine: Indian

Prep Time: 20

Cook Time: 3 30

Total Time: 3 50

Servings:

Calories: 320kcal

Author: Sarah James

Equipment

1 slow cooker - 4 to 6 person I used my 4.7 litre Crockpot

Ingredients

2 tsp cumin seeds
3 tbs rapeseed/Canola oil
2 onions thinly sliced
2 tsp ground coriander
1 tsp turmeric
½ tsp dried chilli flakes
½ tsp fenugreek seeds
2 tsp Kashmiri chilli powder or paprika
1 tsp salt
1 tsp ground black pepper
1 tbs tamarind paste or lemon juice
2 tbs tomato puree
2 green chillies - chopped
4 garlic cloves - crushed
3 tsp grated ginger
4 chicken breasts about 500g to 600g chopped into large chunks
400 g passata
100 ml water
2 bell peppers thinly sliced
1 tsp garam masala
2 tbs chopped coriander/cilantro
lemon wedges

Metric - US Customary

Instructions

Grease the inside of your slow cooker.
Heat a frying pan to a medium heat, add the cumin seeds and gently toast for about a minute.
Add 2 tablespoons of oil to frying pan and fry sliced onion for 5 minutes before transferring to the slow cooker.
Add a tablespoon of oil to the frying pan, maintaining a medium heat.
Add the ground coriander, turmeric, chilli flakes, fenugreek seeds, Kashmiri chilli powder, salt, pepper, tamarind paste, green chillies, tomato paste, garlic and ginger. Cook through for two minutes.
Add the chicken pieces, coat each piece in the spice mix and fry for about five minutes. Transfer the chicken to the slow cooker.
Add passata and water to your slow cooker and give the jalfrezi a good stir.
Cook on high for 2 ½ hours or low for 4 ½ hours.
Add 1 teaspoon of garam masala along with the sliced red and green bell peppers. Stir well and cook on high for an hour.
Stir in the freshly chopped coriander before serving with lemon wedges and rice or naan breads.

Notes

If you don’t want to buy all the individual spices just to make this curry, there is an alternative. You can add 2 tablespoons of medium curry powder instead.
Sliced bell peppers and garam masala can be added at the same time as the passata and water. This can useful if you won't have time to add them later. This “add all at once method” should be cooked for 3 hours on high or 5 hours on low.
To store: Cool the jalfrezi completely, then portion into an airtight food safe container. Chicken Jalfrezi can be kept for up to three days in the fridge or three months in the freezer.
To Reheat: Defrost in the fridge overnight if frozen. Reheat in a pan on the stovetop on a medium heat for about 10 minutes, stirring occasionally. Check the chicken is hot all the way through.
Nutrition information is approximate and meant as a guideline only.