CHICKEN JALFREZI & PILAU RICE
Tender chicken marinated in our jalfrezi sauce, topped with fresh peppers and served with pilau rice.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the jalfrezi and rice in their wooden trays*.
- Unfold the foil we’ve provided and tightly wrap over the top of the rice.
- Place both trays on a baking tray in the centre of the oven and cook for 25 minutes. If using a gas oven, cook for an extra 10 minutes.
- 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.
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Ingredients
Water, chicken (20%), rice (15%), tomatoes, onions, cream (milk), rapeseed oil, butter (milk), lemon juice, ginger puree, red peppers, yellow peppers, mango chutney (mangoes, sugar, salt, acidity regulator: acetic acid*, water, chillies, ginger), tomato purée, salt, cornflour, garlic puree, ground coriander, sugar, yellow mustard seeds, ground cumin, ground turmeric, ground chillies, coriander, black pepper, cumin seeds, chillies**, sunflower oil, ground fenugreek, ground cardamom, colour: paprika extract, coriander seeds, ground cinnamon, ground dill, cayenne pepper, ground ginger, ground cloves
*Don’t worry, this is commonly found in Chutney
**As you would expect, this has a bit of a kickWARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
616kJ
147kcal2604kJ
621kcalFat
6.3g
26.6g
(of which saturates)
1.9g
8.1g
Carbohydrate
15.3g
64.5g
(of which sugars)
1.8g
7.4g
Protein
6.8g
28.8g
Salt
0.79g
3.33g
Allergy Information
For allergens, including cereals containing gluten, 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.
Our Chef Recommends
The gorgeously fresh garnishes in this dish give it an exotic freshness that’s really special.
More about LUKE
Goes Best With
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
A few tender curry leaves
Heat 2 tsp of oil in a pan, sauté the chillies for a few seconds and remove them from pan. In the same pan, add the onions and sauté until they turn transparent. Add the tomatoes and coriander leaves and cook until the tomatoes become slightly soft – you don’t have to cook them fully. Allow the 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 the 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?
