Paneer Jalfrezi
with raita
A raita is a traditional dip or side dish found in Indian cuisine. The raita in this recipe, made with tomato and shallot, provides a refreshing and cooling accompaniment to the spicy chicken curry it's served alongside.
Tags:
Spicy
Allergens:
Milk
•Barley
•Wheat
The quantities provided above are averages only.
Total30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Paneer
(Contains: Milk)
150 grams
Rice
1 unit(s)
Bell Pepper
1 sachet(s)
Garam Masala
5 grams
Coriander
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Tomato
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
1 sachet(s)
Harissa Paste
1 unit(s)
Shallot
1 pack(s)
Passata
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3426 kJ
Energy (kcal)819 kcal
Fat31.4 g
of which saturates16 g
Carbohydrate96.4 g
of which sugars23.8 g
Dietary Fiber7.3 g
Protein34 g
Salt4.7 g
Potassium289.2 mg
Calcium11.2 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Cut the tomato into 1cm chunks.
- Roughly chop the coriander (stalks and all).
3
- Place a (separate) large pot over high heat with a drizzle of oil.
- Add the chicken, garam masala, chopped pepper and half the chopped shallot. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper.
- Fry until chicken is browned all over, 5-6 mins. Stir occasionally.
NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed and follow the recipe as written.
4
- Reduce the heat to medium-high.
- Add the passata and stock.
- Cover and simmer for 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- When 2-3 mins of cooking time remain, stir in the harissa paste and ½ tsp sugar (per 2P).
- Taste and season with salt, pepper and sugar.
5
- While the curry simmers, mix the diced tomato, remaining shallot and yoghurt together in a bowl.
- Mix well then season to taste with salt and pepper.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the chicken jalfrezi.
- Serve the cooling tomato raita alongside.
- Garnish with a sprinkling of chopped coriander.
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