Chicken Jalfrezi

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About

When I make the curry paste, I often make double the quantity and freeze the leftovers, saving even more time when I’m next in the mood for a spicy meal.


  • 900 g/2 lb chicken thighs, skin removed
  • 30 g/1


Put the chicken in the slow cooker. Melt the ghee in a large frying pan over a high heat. Reduce the heat to medium, add the peppers, chilli and onion and fry, stirring, for 6–8 minutes until the onion is softened and just starting to brown. Stir in the jalfrezi paste and fry for a further 1 minute.

Add the chopped tomatoes and season with salt and pepper. Bring to the boil, stirring, t