Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Diced Chicken Thigh
Naan(ContainsGluten, Milk, Soya)
Water for the Rice
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!