Chicken Jalfrezi:
Jalfrezi is a Bengali curry that consists of meat, peppers, onions and green chillies all fried together in a thick, rich and spicy sauce. Typically it’s made with lots of sliced green chillies, though this version is medium heat without them - add as many as you can handle!

Jollof Rice:
Jollof rice is a dish found throughout West Africa, thought to be the origin of the Cajun jambalaya - the rice is cooked via the absorption method with various types of meat, vegetables, herbs and spices. It’s served here with a simple salad and hot pepper sauce.

Marinade Spices: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek, fenugreek leaf
Jollof Spices: turmeric, coriander, allspice, cumin, thyme, paprika, smoked paprika, garlic, ginger, habanero chilli, bay, red bell pepper
Pepper Sauce Spices: red bell pepper, paprika, smoked paprika, cayenne chilli, garlic, ginger
Red Oil Spices: annatto
Jalfrezi Masala: coriander leaf, amchur, cumin, chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
Jalfrezi Seeds: cumin, brown MUSTARD
Salad Spices: red bell pepper, grains of paradise, chives

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Chicken Jalfrezi:

• 300g diced chicken (thighs are best) or use paneer cheese cut into bite-size pieces for a veg version
• 1 large onion
• 2 cloves of garlic
• 1 pepper (any colour)
• 2 tomatoes
• 1 green chilli (optional)
• ½ lemon
• 150g natural yogurt (full fat is best) or dairy-free alternative
• Rice to serve

Jollof Rice:

• 300g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
• 1 carrot
• 1 medium onion
• 2 cloves of garlic
• 1 red pepper
• 1 tomato
• 1 lemon
• 2 tsp tomato puree
• 150g long grain or basmati rice