Jalfrezi Style Chicken Curry

Name: Jalfrezi Style Chicken Curry with Jasmine Rice and Naan
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 150 Jasmine Rice; 1 Chicken Stock Powder; 1 Jalfrezi Spice Mix; 210 Diced Chicken Thigh; 1 Onion; 1 Finely Chopped Tomatoes; 2 Garlic Clove**; 2 Plain Naans; 1 Green Pepper; 1 Coriander; 1 Sugar; 300 Water for the Rice

with Jasmine Rice and Naan

Recipe Development TeamPublished on November 26, 2020

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Jalfrezi & Jasmine Rice in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

Chicken Stock Powder

Jalfrezi Spice Mix

210

Diced Chicken Thigh

Onion

Finely Chopped Tomatoes

Garlic Clove**

Plain Naans

(Contains: Milk, Cereals containing gluten)

Green Pepper

(May contain traces of: Celery)

Coriander

Not included in your delivery

Sugar

300

Water for the Rice

Nutritional information

Energy (kcal)835 kcal

Energy (kJ)3494 kJ

Fat14 g

of which saturates3 g

Carbohydrate133 g

of which sugars19 g

Protein40 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

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, pop back in the pan, cover with a lid and leave to the side until ready to serve.

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 green 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 vegetables are soft, add the jalfrezi spice mix and the garlic. Cook, stirring for one minute. c) Add the chopped tomatoes, chicken stock powder and sugar (see ingredients for amount) and stir together. d) Bring to the boil and simmer until the sauce has 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 the remaining coriander. d) Serve with the naan. Enjoy!