Slow Cooked Chicken Jalfrezi | Slimming World Recipe

    This slow cooked Jalfrezi needs around 2 hours prep and cooking time. But it is absolutely delicious and well worth the effort for a lovely Syn Free meal.

    As I always say, the initial outlay to purchase the spices for this recipe can be expensive. But they can be used to create so many other meals.

    SERVINGS: 2 – 3


    3 Cardamom Pods
    4 Whole Cloves
    1 Bay Leaf
    1 Teaspoon Mustard Powder
    2 Onions, diced
    4 Cloves Garlic, finely chopped (or 4 tsp crushed garlic)
    500g Chicken Diced, skin removed
    1 Tablespoons Grated Root Ginger
    1 Teaspoon Ground Turmeric
    1 Teaspoon Ground Cumin
    5 Medium Tomatoes, chopped
    1 Teaspoons Ground Coriander
    1 Teaspoon Chilli Powder
    Salt and Pepper to taste
    2 Green Peppers, diced
    1 Teaspoon Garam Masala


    • Spritz a pan with Frylight and over a medium heat add Cardamom pods, Whole cloves, Bay leaf and Mustard powder.
    • Dice the onions. Add the onion and garlic to the pan. Cook until softened.
    • Add Turmeric, Cumin, Ginger, Salt and Pepper.
    • Add the chicken to the pan and brown on all sides.
    • Add diced Tomatoes, Coriander and Chilli powder.
    • Cover the pan with lid and simmer on a medium heat for 30 minutes.
    • Remove the lid and add the Green peppers. Simmer for a further 30 minutes. Adding a little water if the mixture is too dry.
    • Taste the mixture and add extra chilli if needed. Season with Salt and Pepper. Add the Garam Masala. Cover and simmer for a further 20 minutes.
    • Remove the lid and if the mixture is too watery allow to simmer on a higher heat without the lid until the sauce thickens.

    Recipe Created by Fatgirlskinny. Please do not use or recreate this recipe without prior permission.


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    1 Response

    1. Jo Willmott says:

      Trying this tonight, thank you!

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