Gluten and Dairy Free Chicken Jalfrezi

serves / makes 4
30 prep time
30 mins cooking time


I’m a big fan of curry and my local curry restaurant does a fantastic gluten and dairy free curry. As I probably eat there a little too often I thought I would try making one of my favourite curries, chicken jalfrezi, at home. As it is traditional to cook with ghee (clarified butter) I have substituted this for a couple of tablespoons of melted dairy free spread. This adds to the richness of the curry but it can also be left out if you don’t fancy it or don’t have any dairy free spread to hand.




chicken jalfrezi

  • 2 tablespoons vegetable or olive oil
  • 2 onions, finely sliced
  • 1 pepper, finely sliced
  • 2 garlic cloves, minced
  • 4 chicken breasts, cubed
  • 3 teaspoons ground turmeric
  • 1 teaspoon chilli powder
  • salt and pepper for seasoning
  • 400g tin chopped tomatoes
  • 2 tablespoons melted dairy free spread
  • 2 teaspoons cumin seeds
  • 3 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 2 large handfuls fresh coriander leaves or 2 teaspoons dried coriander leaf


Image Text

  1. Heat the oil in a large pan over a medium heat
  2. Add the onions, peppers and garlic and saute for 2 minutes
  3. Add the chicken, turmeric, chilli and seasoning
  4. Cook for 5 minutes
  5. Add the tomatoes, cover with a lid and cook for 20 minutes
  6. Uncover and cook for another 5-10 minutes until thickened
  7. Stir in the melted dairy free spread, cumin seeds, coriander leaf, garam masala and ginger
  8. Cook for another 5 minutes
  9. Serve with pilau rice

Leave A Comment

Your email address will not be published.