Get that smooth, aromatic Jalfrezi chicken curry experience you’ve been craving. Loaded with bell peppers, flecked with fresh mint, and paired with tasty turmeric & poppy seed rice. This leaves for a salty halloumi dish that’s buzzing with big & bold flavours.
Halloumi Jalfrezi Curry
Halloumi Jalfrezi Curry
with turmeric rice, bell pepper & fresh mint
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cooked Chopped Tomato
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Halloumi
- Jalfrezi Curry Spice
- Jasmine Rice
- Onion
- Onions
- Poppy Seeds
- Turmeric
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
POP(PY) ON THE RICE
Place a pot over medium-high heat with the rinsed rice and the turmeric. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving.
MARINATION STATION
In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the halloumi chunks and toss until fully coated. Set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic, the chopped chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 150ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 8-10 minutes until thickened, stirring occasionally.
YUMMY HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, add the marinated halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH
Once the sauce has thickened, add the golden halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining chilli (to taste). Wow, Chef!
Jasmine Rice - 75ml
Turmeric - 5ml
Poppy Seeds - 7,5ml
Jalfrezi Curry Spice - 17,5ml
Halloumi - 160g
Onion - 1
Green Bell Pepper - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Fresh Mint - 4g
POP(PY) ON THE RICE
Place a pot over medium-high heat with the rinsed rice and the turmeric. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving.
MARINATION STATION
In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the halloumi chunks and toss until fully coated. Set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic, the chopped chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 300ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 8-10 minutes until thickened, stirring occasionally.
YUMMY HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, add the marinated halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH
Once the sauce has thickened, add the golden halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining chilli (to taste). Wow, Chef!
Jasmine Rice - 150ml
Turmeric - 10ml
Poppy Seeds - 15ml
Jalfrezi Curry Spice - 35ml
Halloumi - 320g
Onion - 1
Green Bell Pepper - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 400g
Fresh Mint - 8g
POP(PY) ON THE RICE
Place a pot over medium-high heat with the rinsed rice and the turmeric. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving.
MARINATION STATION
In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the halloumi chunks and toss until fully coated. Set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic, the chopped chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 450ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 10-12 minutes until thickened, stirring occasionally.
YUMMY HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, add the marinated halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH
Once the sauce has thickened, add the golden halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining chilli (to taste). Wow, Chef!
Jasmine Rice - 225ml
Turmeric - 15ml
Poppy Seeds - 22,5ml
Jalfrezi Curry Spice - 52,5ml
Halloumi - 480g
Onions - 2
Green Bell Peppers - 2
Garlic Cloves - 2
Fresh Chillies - 2
Cooked Chopped Tomato - 600g
Fresh Mint - 12g
POP(PY) ON THE RICE
Place a pot over medium-high heat with the rinsed rice and the turmeric. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving.
MARINATION STATION
In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the halloumi chunks and toss until fully coated. Set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic, the chopped chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 600ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 10-12 minutes until thickened, stirring occasionally.
YUMMY HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, add the marinated halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH
Once the sauce has thickened, add the golden halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining chilli (to taste). Wow, Chef!
Jasmine Rice - 300ml
Turmeric - 20ml
Poppy Seeds - 40ml
Jalfrezi Curry Spice - 70ml
Halloumi - 640g
Onions - 2
Green Bell Peppers - 2
Garlic Cloves - 2
Fresh Chillies - 2
Cooked Chopped Tomato - 800g
Fresh Mint - 15g
Woolies Products in this dish
