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
Jalfrezi Chicken Curry & Poppy Seed Rice
with green beans, bell pepper & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Jalfrezi Chicken Curry & Poppy Seed Rice?
The preparation time for Jalfrezi Chicken Curry & Poppy Seed Rice with green beans, bell pepper & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Jalfrezi Chicken Curry & Poppy Seed Rice with green beans, bell pepper & fresh coriander?
The total time required to make Jalfrezi Chicken Curry & Poppy Seed Rice with green beans, bell pepper & fresh coriander is between 35 and 50 minutes.
How many servings does Jalfrezi Chicken Curry & Poppy Seed Rice provide?
4 servings
What are the main ingredients in Jalfrezi Chicken Curry & Poppy Seed Rice?
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
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?
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
How many calories does Jalfrezi Chicken Curry & Poppy Seed Rice have?
668 calories
How much fat content does Jalfrezi Chicken Curry & Poppy Seed Rice have?
grams
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