What are the main ingredients in Jalfrezi Chicken Curry & Poppy Seed Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Jalfrezi Chicken Curry & Poppy Seed Rice?

Calories: 668, Carbs: 99 grams, Fat: grams, Protein: 48.8 grams, Sugar: 23.2 grams, Salt: 729 grams

How do I prepare Jalfrezi Chicken Curry & Poppy Seed Rice?

MARINATION STATION: Rinse the chicken mini fillets, pat dry with paper towel, and place in a bowl. Add ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Toss until fully coated and set aside to marinate. RICE IT UP: Place the rinsed rice and turmeric in a pot over a medium-high heat. 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. On completion, drain if necessary, toss through the poppy seeds and cover to keep warm until serving. THINGS ARE ABOUT TO GET CREAMY…: Once the sauce has thickened, add the marinated chicken pieces. Replace the lid and simmer for 4-5 minutes until the chicken is cooked through. During the final minute, add the halved green beans. Season with a sweetener of choice (to taste), ½ the chopped coriander and seasoning. GRUB’S UP!: Make a bed of the poppy seed rice and smother in the Jalfrezi curry. Garnish with the remaining coriander and any remaining chilli (to taste). Wow, Chef! THE CURRY BASE: Place a pot, large enough for the curry, over a medium heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces, 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 of 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.

What should be prepared from my kitchen to make Jalfrezi Chicken Curry & Poppy Seed Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Jalfrezi Chicken Curry & Poppy Seed Rice

Name: Jalfrezi Chicken Curry & Poppy Seed Rice
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

Get that smooth, aromatic Jalfrezi chicken curry experience you’ve been craving. Loaded with green beans and bell peppers, flecked with fresh coriander, and paired with flavourful turmeric and poppy seed rice. This leaves for a dish that’s as comforting as it is beautiful.

Jalfrezi Chicken Curry & Poppy Seed Rice

with green beans, bell pepper & fresh coriander

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cooked Chopped Tomato
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Beans
Jalfrezi Curry Spice
Jasmine Rice
Onion
Onions
Poppy Seeds
Red Bell Pepper
Red Bell Peppers
Turmeric

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Photo of Jalfrezi Chicken Curry & Poppy Seed Rice

Serves 1

RICE IT UP
Place the rinsed rice and turmeric in a pot over a medium-high heat. 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. On completion, drain if necessary, toss through the poppy seeds and cover to keep warm until serving.
MARINATION STATION
Rinse the chicken mini fillets, pat dry with paper towel, and place in a bowl. Add ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Toss until fully coated and set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over a medium heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces, 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 of 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.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, add the marinated chicken pieces. Replace the lid and simmer for 4-5 minutes until the chicken is cooked through. During the final minute, add the halved green beans. Season with a sweetener of choice (to taste), ½ the chopped coriander and seasoning.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the Jalfrezi curry. Garnish with the remaining coriander and any remaining chilli (to taste). Wow, Chef!

Jasmine Rice - 75ml
Turmeric - 5ml
Poppy Seeds - 10ml
Free-range Chicken Mini Fillets - 150g
Jalfrezi Curry Spice - 15ml
Onion - 1
Red Bell Pepper - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Green Beans - 80g
Fresh Coriander - 4g

Download the Recipe

Serves 2

RICE IT UP
Place the rinsed rice and turmeric in a pot over a medium-high heat. 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. On completion, drain if necessary, toss through the poppy seeds and cover to keep warm until serving.
MARINATION STATION
Rinse the chicken mini fillets, pat dry with paper towel, and place in a bowl. Add ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Toss until fully coated and set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over a medium heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces, 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 of 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.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, add the marinated chicken pieces. Replace the lid and simmer for 4-5 minutes until the chicken is cooked through. During the final minute, add the halved green beans. Season with a sweetener of choice (to taste), ½ the chopped coriander and seasoning.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the Jalfrezi curry. Garnish with the remaining coriander and any remaining chilli (to taste). Wow, Chef!

Jasmine Rice - 150ml
Turmeric - 10ml
Poppy Seeds - 20ml
Free-range Chicken Mini Fillets - 300g
Jalfrezi Curry Spice - 30ml
Onion - 1
Red Bell Pepper - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 400g
Green Beans - 160g
Fresh Coriander - 8g

Download the Recipe

Serves 3

RICE IT UP
Place the rinsed rice and turmeric in a pot over a medium-high heat. 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. On completion, drain if necessary, toss through the poppy seeds and cover to keep warm until serving.
MARINATION STATION
Rinse the chicken mini fillets, pat dry with paper towel, and place in a bowl. Add ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Toss until fully coated and set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over a medium heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces, 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 of 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.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, add the marinated chicken pieces. Replace the lid and simmer for 4-5 minutes until the chicken is cooked through. During the final minute, add the halved green beans. Season with a sweetener of choice (to taste), ½ the chopped coriander and seasoning.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the Jalfrezi curry. Garnish with the remaining coriander and any remaining chilli (to taste). Wow, Chef!

Jasmine Rice - 225ml
Turmeric - 15ml
Poppy Seeds - 30ml
Free-range Chicken Mini Fillets - 450g
Jalfrezi Curry Spice - 45ml
Onions - 2
Red Bell Peppers - 2
Garlic Cloves - 2
Fresh Chillies - 2
Cooked Chopped Tomato - 600g
Green Beans - 240g
Fresh Coriander - 12g

Download the Recipe

Serves 4

RICE IT UP
Place the rinsed rice and turmeric in a pot over a medium-high heat. 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. On completion, drain if necessary, toss through the poppy seeds and cover to keep warm until serving.
MARINATION STATION
Rinse the chicken mini fillets, pat dry with paper towel, and place in a bowl. Add ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Toss until fully coated and set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over a medium heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces, 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 of 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.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, add the marinated chicken pieces. Replace the lid and simmer for 4-5 minutes until the chicken is cooked through. During the final minute, add the halved green beans. Season with a sweetener of choice (to taste), ½ the chopped coriander and seasoning.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the Jalfrezi curry. Garnish with the remaining coriander and any remaining chilli (to taste). Wow, Chef!