Chicken jalfrezi & pilau rice

Tender chicken marinated in our jalfrezi sauce, topped with fresh peppers and served with pilau rice. Fantastic!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Water, fresh chicken breast (16%), basmati rice (12%), onions, passata, tomatoes, fresh cream (milk), butter (milk), ginger purée, lemon juice, garlic purée, fresh yellow peppers, fresh red peppers, tomato purée, rapeseed oil, mango chutney (mangoes, sugar, salt, acidity regulator acetic acid*, garlic, cumin seeds, mixed spices, fenugreek seeds, nigella seeds, herbs), sunflower oil, salt, maize starch, coriander powder, sugar, mustard seeds, cumin powder, fresh coriander, paprika oil, turmeric powder, black pepper, chilli powder, dried chillies, fenugreek, cumin seeds, cardamom powder, cardamom seeds, cinnamon powder, dill seeds, coriander seeds, cayenne pepper, ginger powder, clove powder.

    *Don’t worry, this is commonly found in chutney.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1⁄2 pack *
    Energy483kJ/115kcal2047kJ/488kcal
    Fat5.0g21.2g
    (of which saturates)2.1g9.0g
    Carbohydrate12.7g53.9g
    (of which sugars)1.8g7.5g
    Protein5.4g22.7g
    Salt0.54g2.29g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/ gas mark 7.

    2. Remove the film but leave the jalfrezi and rice in their wooden trays*.

    3. IMPORTANT! To cook the rice thoroughly, unfold the foil we’ve hidden under the wooden tray and tightly wrap over the top of it.

    4. Place both trays on a baking tray in the centre of the oven and cook for 25 minutes.

    5. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with warm naan bread

  • Easy onion and tomato chutney

    3 tomatoes, chopped into medium-sized pieces
    2 onions, chopped into medium-sized pieces
    4 red chillies
    1 tbsp finely chopped coriander leaves
    Oil
    1 tsp mustard seeds
    ½ tsp urad dal
    Curry leaves - few tender ones

    Heat 2 tsp of oil in a pan, sauté chillies for a few seconds and remove them from pan. In the same pan, add onions and sauté until they turn transparent. Add tomatoes, coriander leaves and cook until tomatoes become slightly mushy – you don’t have to cook them fully. Allow mixture to cool. Once it cools, grind it with the red chillies, (not too smoothly) and season with salt.

    Heat 1 tbsp of oil and add the mustard seeds. When it splutters, add the urad dal and curry leaves. When the urad dal turns golden brown, add the ground chutney and cook until oil separates.


    Something to drink?

    A curry like this calls for a delicious, crisp chardonnay. Although, if you’re feeling bit posh, why not opt for a nice bottle of champagne?

  • Reviews

    Here's a taste of what people are saying about our Chicken jalfrezi & pilau rice.

    > Click here to tell us what you think


    “Very enjoyable well presented creamy nice & tasty authentic curry.
    Would certainly buy it again & recommend it to friends.”

    Mrs Catherine Williams


    29/11/14



    “What a fantastic meal the chicken Jalfrezi has the wow factor full of flavour and filling comes in an amazing container no plastic i am sorry to say our local takeaway has lost out to Charlie and his amazing dish and a good point it is cheeper too. Can’t wait to try another one of his amazing meals.”


    Mrs Anita Tankard


    29/11/14

Easy onion and tomato chutney

3 tomatoes, chopped into medium-sized pieces
2 onions, chopped into medium-sized pieces
4 red chillies
1 tbsp finely chopped coriander leaves
Oil
1 tsp mustard seeds
½ tsp urad dal
Curry leaves - few tender ones

Heat 2 tsp of oil in a pan, sauté chillies for a few seconds and remove them from pan. In the same pan, add onions and sauté until they turn transparent. Add tomatoes, coriander leaves and cook until tomatoes become slightly mushy – you don’t have to cook them fully. Allow mixture to cool. Once it cools, grind it with the red chillies, (not too smoothly) and season with salt.

Heat 1 tbsp of oil and add the mustard seeds. When it splutters, add the urad dal and curry leaves. When the urad dal turns golden brown, add the ground chutney and cook until oil separates.