Jalfrezi consists of meat, peppers, onions and chillies all fried together in a thick, rich and spicy sauce. Typically it’s made with lots of sliced chillies, though this version is medium heat without them - add as many as you can handle! We’re serving it here with rice and cooling yogurt.

Jalfrezi Recipe:

PREP 35 mins
COOK 50 mins
HEAT 3
Serves 4

You Need:

500g diced chicken (thighs are best) or use courgettes for a veg/vegan version
2 peppers (any colour) - deseeded and cut into bite-size pieces
2 tomatoes - cut into wedges
1 onion - thinly sliced
3 cloves of garlic - roughly chopped
Fresh ginger - roughly chopped to make 1 tbsp
2 chillies (any colour) (optional) - thinly sliced (seeds removed if you prefer less heat)
1 lemon - halved for juicing
Rice and yogurt to serve
1 portion of JALFREZI BLEND

Method:

Mix the chicken with the juice of ½ the lemon, the JALFREZI BLEND and ½ tsp salt. Leave to marinate
Fry ½ of the onion for 10 minutes or until soft and beginning to brown
Add the chicken (including all the marinade) then stir-fry over a high heat for 5 minutes or until the chicken begins to cook around the edges
Blend the remaining onion with the garlic, ginger and ½ tsp salt to a smooth puree (adding a splash of water if necessary)
Add the puree to the chicken then stir-fry for 5 minutes or until all the liquid has evaporated and the puree is starting to stick to the bottom of the pan
Cook the rice now
Stir the peppers into the chicken then cover and cook for 10 minutes or until the peppers have softened and the chicken is cooked through
Stir in the tomatoes then cook for 2 minutes or until softened slightly
Add a splash of water if the curry looks too dry, then stir in the juice of the remaining ½ lemon, sprinkle over the chillies (if using) and serve with the rice and yogurt on the side

JALFREZI BLEND (1 portion = 3 tbsp): fenugreek leaf, turmeric, cumin, brown MUSTARD, amchur, coriander leaf, chilli, onion, green cardamon, coriander, garlic, ginger, cloves, nigella, paprika, black cardamon, black pepper, fenugreek, cinnamon, mace, bay, nutmeg

Allergens are listed in CAPITALS. May contain traces of celery and sesame