HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Jalfrezi Style Curry
Chicken Jalfrezi Style Curry

Chicken Jalfrezi Style Curry

with Jasmine Rice and Naan

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Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Jasmine Rice

210 grams

Diced Chicken Thigh

2 clove


1 unit(s)


1 unit(s)

Green Pepper

1 bag(s)


1 pot(s)

Jalfrezi Spice

1 pack(s)

Chopped Tomatoes

2 unit(s)

Plain Naan

(ContainsCereals containing Gluten, Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3443 kJ
Energy (kcal)823 kcal
Fat14.0 g
of which saturates3.0 g
Carbohydrate131 g
of which sugars18.0 g
Protein40 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve.


a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. b) When hot, add the chicken, season with salt and pepper c) Stir-fry until golden brown on the outside, 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


a) Peel and grate the garlic (or use a garlic press). b) Halve, peel and chop the onion into small pieces. c) Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. d) Roughly chop the coriander (stalks and all).
e) Add the onion and green pepper to the chicken and stir fry till softened, 5-6 mins.


a) Pop your grill onto high-heat for your naans. b) Once the veg is soft, add the jalfrezi spice mix and the garlic. Cook stirring for one minute. c) Add the chopped tomatoes and sugar (see ingredients for amount) and stir together. d) Bring to the boil and simmer until thickened, 4-5 mins.


a) Place the naans under the grill and cook until toasted and golden, 2-3 mins.


a) Taste and season the curry with salt and pepper, if you think it needs it and stir through half the coriander. b) Fluff up the rice and share between your bowls. c) Top with the curry and a sprinkling of coriander. d) Serve with the naan. Enjoy!