The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
In a jiffi chicken jalfrezi
What’s better than curry? Curry in a hurry, of course! Our jalfrezi features chunks of chicken, green pepper and onion in a warming, fragrant sauce made with tomatoes, chilli, ginger, garlic, cumin and black mustard seeds. It’s ready in just 20 mins flat – crazi, huh?
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 110g baby tomatoes
- 1 handful of fresh coriander
- 140g basmati rice
- 300g diced chicken breast
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 chilli
- 2 tsp cumin seeds
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 pepper
- 1 onion
Nutritional Information
Calories: 516
Protein: 46g
Carbs: 80g
Fat: 3.6g
Ingredients
- 280g basmati rice
- 400g passata (tomatoes, salt, citric acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 200g baby tomatoes
- 2 handful of fresh coriander
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 pepper
- 2 onion
- 1 chilli
- 600g diced chicken breast
- 4 tsp cumin seeds
- 2 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 510
Protein: 45g
Carbs: 80g
Fat: 3.5g
In a jiffi chicken jalfrezi
What’s better than curry? Curry in a hurry, of course! Our jalfrezi features chunks of chicken, green pepper and onion in a warming, fragrant sauce made with tomatoes, chilli, ginger, garlic, cumin and black mustard seeds. It’s ready in just 20 mins flat – crazi, huh?
Cook time:
20 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Mustard
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Get prepping
- Meanwhile, deseed and thickly slice the peppers. Peel the onions and cut into 8 wedges, and finely dice the chilli (deseed for less heat).
Build your curry
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the peppers, onions and half the chilli (to taste) with the chicken, cumin seeds and mustard seeds for 4-5 mins.
- Stir in the ginger & garlic paste, curry powder and passata, add the stock powder and pour in 200ml water (250ml for 4 portions). Stir well and simmer for 6-8 mins (8-10 mins for 4 portions), adding the tomatoes for the final 3-4 mins, until the sauce thickens slightly and the chicken is cooked through.
Sprinkle & serve
- Roughly chop the coriander and stir half into the curry.
- Dish up the jalfrezi with the rice and scatter the remaining coriander and chilli (to taste) on top.