A classic and versatile curry with savoury tones from cumin, curry leaves and fenugreek (methi). A family dish for everyday cooking.
Make this dish your own by adding things like creamed coconut, tinned tomatoes or yoghurt to suit your taste. This will change the final taste and texture of the dish - try experimenting!
Try it with: Anything! But if you're not sure where to start, we love a mixture of chicken thighs, courgette and cauliflower.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Salt, Water, Tomato Puree, Maize Flour, MUSTARD Powder, Food Acids: Acetic Acid, Citric Acid, Lactic Acid, Sugar, Tamarind, Garlic Powder), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fenugreek Leaves, Fresh Chilli, Fresh Curry Leaves.
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
|Carb of which sugars (g)||9.42|
I am slightly obsessed with the Jalfrezi since discovering adding coconut cream to it! It is an amazing addition, 60/80 grams is all you need, and it brings a whole new flavour to an already delicious dish! Chicken breast, red/yellow peppers and a heap of fresh chopped tomatoes is my favourite combination.Lorraine
A block of pure creamed coconut for use in cooking.
An alternative recipe using our Jalfrezi Curry Pack, with creamed coconut and tomatoes.
Grilled sweetcorn in an aromatic yoghurt sauce.
Ideas and inspiration to make your Jalfrezi perfect for you.