Easy Chicken Jalfrezi Curry

Name: Easy Chicken Jalfrezi Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 Green Pepper, sliced; 1 tsp Paprika; 500g Tomato Passata; 1 tbsp Tomato Puree; 2 pouches Long Grain Cooked Rice; 1 Onion, sliced; 3 Garlic Cloves, crushed; 1 Red Pepper, sliced; 640g Chicken Thighs, diced; 1 tbsp Sunflower Oil; 1 tsp Chilli Flakes; 1 tsp Garam Masala; 15g Coriander Leaves; Maldon salt, to taste; 2 tsp Ground Cumin; 2 tsp Ground Coriander

by Dished by Kate

Poultry

Gluten Free

Dairy Free

4.1

10m prep time

40m total time

Easy level

16 ingredients

Easy Chicken Jalfrezi Curry recipe by Dished by Kate

There’s nothing quite like a lovely, warming chicken curry. And this jalfrezi is a fab, healthier fakeaway option when you’re craving something comforting but don’t want anything too heavy. Packed with lots of spices, and red and green peppers, it’s a great, mild, family-friendly option. It’s also great for meal prep - it freezes well and will develop even more flavour over time.

Method

Based on 4 servings, adjust as needed.

Step 1

If cooking rice from raw. Add your rice to a pot you have a lid for, then add a pinch of salt and double the amount of water (based on your rice). Set it over medium-high heat and when you see foamy bubbles on top, pop the lid on. Turn the heat right down and let it cook for 12 minutes. After this, remove the pot from the heat but keep the lid on until you’re ready to serve.

Step 2

While the rice is cooking, toss the diced chicken with a pinch of salt, then start the curry sauce. Heat a splash of oil in a high-sided pan over medium heat, then add the sliced onion and a pinch of salt. Cook for about 5 minutes, until it softens up nicely. Add the crushed garlic and stir through the onion.

Step 3

Add the diced chicken, and cook for about five minutes on each side - it doesn’t need to be fully cooked at this point as it’ll continue to cook in the sauce, you just want to ‘seal’ the chicken. Add the chilli flakes, cumin, coriander, garam masala and paprika, and stir it through the chicken and onion for another minute.

Step 4

Add the tomato paste, the passata and a splash of water. Stir, then bring to a simmer. Let it simmer for about 10 minutes, uncovered until it starts to thicken up.

Step 5

Once the sauce has thickened slightly, add the sliced red and green peppers and stir through the sauce. Let the curry cook for another 5 minutes, then remove from the heat. Heat your cooked rice now if using precooked. Taste the curry, and add a little more salt if needed. Divide the rice between plates, then pile the curry on top. Finish with a scattering of coriander leaves, and dig in.

Ingredients
Based on 4 servings

1 Green Pepper, sliced 1 x Sainsbury's Green Pepper
1 tsp Paprika 1 x Sainsbury's Paprika 44g
500g Tomato Passata 1 x Napolina Tomato Passata 500g
1 tbsp Tomato Puree 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
2 pouches Long Grain Cooked Rice 2 x Ben's Original Classic Long Grain Microwave Rice 220g
1 Onion, sliced 1 x Sainsbury's Onions Loose
3 Garlic Cloves, crushed 1 x Sainsbury's Garlic
1 Red Pepper, sliced 1 x Sainsbury's Red Pepper
640g Chicken Thighs, diced 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
1 tbsp Sunflower Oil 1 x JS Sunflower Oil 1L
1 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
1 tsp Garam Masala 1 x Sainsbury's Garam Masala 38g
15g Coriander Leaves 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
Maldon salt, to taste 1 x Maldon Sea Salt Flakes 250g
2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
2 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g