Chicken Jalfrezi with Creamed Coconut
Re-invent our classic Jalfrezi with creamed coconut for a richer finish!
- Empty the Jalfrezi Curry Pack into a pan with 300ml of water. Mix and let it simmer for 5-8 minutes.
- Add 80g of creamed coconut - you might find this easier if broken up into smaller chunks. Continue cooking until the coconut has dissolved.
- Add 4 chopped, fresh tomatoes and 1kg of chicken, cover and gently cook for around 30 minutes, until the chicken is cooked through.
- Garnish with more fresh tomatoes and coriander.
Top tip: try adding tinned tomatoes rather than fresh for a different texture and consistency, or don't add tomatoes at all for an intense, dry dish.