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

Jalfrezi Style Chicken Curry

with Jasmine Rice and Naan

Read more

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.

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

1 sachet

Chicken Stock Powder

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)3494 kJ
Energy (kcal)835 kcal
Fat14.0 g
of which saturates3.0 g
Carbohydrate133 g
of which sugars19.0 g
Protein40 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon

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!