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Chicken jalfrezi

with turmeric rice and garlic yoghurt

Ready in around 25 mins

RECIPE FACT:
Turmeric comes from the roots of a plant that is native to Asia. For centuries, this ancient spice has been popular in condiments, cooking, and fabric dyes. Tip: Remove the curry leaves from the dish before serving if preferred.
Nutritional Info:
  • Energy: 2,803kJ (670kcal)
  • Protein: 38g
  • Carbohydate: 69g
  • Sugars: 15g
  • Fat, total:25g
  • Saturated:7g
  • Sodium:694mg
  • Contains:Cashews, Milk
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Peel the red onion then cut into 1 cm wedges. Cut the capsicum in half, remove the seeds then cut into ½ cm slices. Open the garlic cumin yoghurt and remove the green chilli from the top. Finely slice if using or discard if not. Roughly chop the coriander including the stalks and set aside. Remove the curry leaves from their stalks and keep them whole.

  • 2. TO HEAT THE RICE:

    Microwave option (preferred): Open the bag of turmeric rice breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of turmeric rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.

  • 3. TO COOK THE CHICKEN:

    Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 5-6 even pieces. Heat a large non-stick frying pan or wok over a medium-high heat with a drizzle of oil. Once hot add the chicken and onions, season with salt and pepper and cook for 3-4 mins. Add the capsicum and curry leaves and cook for 2-3 mins. Add the jalfrezi sauce, baby spinach, green chilli if using and cook for 2 mins or until warmed and the chicken is cooked through. Add a Tbsp of water if it gets too thick.

  • TO SERVE:

    Divide the turmeric rice between bowls and top with chicken jalfrezi. Dollop with garlic cumin yoghurt, sprinkle with coriander and honey cashews.

Ingredients In your box:
  • 1 pack of baby spinach
  • 1 capsicum
  • 1 pack of free-range chicken thighs
  • 1 pot of garlic cumin yoghurt with green chilli
  • 1 bag of coriander and curry leaves
  • 1 sachet of honey cashews
  • 1 pot of jalfrezi sauce
  • 1 red onion
  • 1 pack of turmeric rice

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