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Chicken Jalfrezi With Fragrant Basmati Rice

Chicken Jalfrezi With Fragrant Basmati Rice

4.5rating out of 5

(5449 reviews from our customers)

Prep Time

30 min



For this easy twist on a takeaway classic, you'll flavour succulent British chicken with a mildly spiced tomato and green pepper sauce, and serve over buttery, nigella seed rice. Jalfr-easy!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
1 green pepper
3 tomatoes
2 garlic cloves
15g fresh root ginger
British Chicken thigh fillets x4 2
320g British chicken thighs
nigella seeds 2
1 tsp nigella seeds
chilli flakes 3.18
1/2 tsp dried chilli flakes
1 tbsp curry powder
130g basmati rice
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
1 tomato paste sachet (32g)
You Will Need
Butter, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 green pepper
  • 1 tomato
  • 1 garlic clove
  • 15g fresh root ginger
  • 320g British chicken thighs
  • 1 tsp nigella seeds
  • 1/2 tsp dried chilli flakes
  • 1 tbsp curry powder
  • 130g basmati rice
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 591 kJ
140 kcal
2459 kJ
583 kcal
of which saturates
3.9 g
1.1 g
16 g
4.4 g
of which sugars
15.8 g
2.6 g
65.9 g
10.7 g
Fibre 1.5 g 6.2 g
Protein 10 g 41.4 g
Salt 0.68 g 2.84 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 green pepper
green pepper
1 tomato
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
320g British chicken thighs
chicken thigh meat (100%)
1 tsp nigella seeds
nigella seeds
1/2 tsp dried chilli flakes
dried chilli flakes
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
130g basmati rice
basmati rice (100%)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 tomato paste sachet (32g)
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chicken Jalfrezi

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chicken thighs and cook for 5 min until golden on both sides, then transfer them to a baking tray (reserve the pan!) and put them in the oven for 10-12 min or until cooked through (no pink meat!)

2 Chicken Jalfrezi

Peel and finely slice the brown onion[s]

Once the chicken is in the oven, return the pan to a medium heat

Once hot, add the sliced onion with a big pinch of salt and 2 tsp [3 tsp] sugar and cook for 5-8 min or until softened and starting to caramelise

Whilst the onion softens, boil a kettle

3 Chicken Jalfrezi

Heat a pot (with a matching lid) with a drizzle of vegetable oil and a large knob of butter over a medium heat

Once the butter has melted, add the nigella seeds and basmati rice and stir to fully coat the grains in oil

4 770

Add 350ml [700ml] boiled water to the rice, increase the heat to high and bring back to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your fragrant basmati rice

Meanwhile, boil another kettle

5 Chicken Jalfrezi

Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add the sliced pepper to the softened onion and cook for a further 5-8 min or until starting to brown

Dissolve the Knorr chicken stock cube[s] in 300ml [600ml] boiled water

6 Chicken Jalfrezi

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Cut the tomatoes into wedges

Add the chopped ginger, chopped garlic, chilli flakes (can't handle the heat? Go easy!) and curry powder to the pan and stir until everything is coated in spice

Stir the tomato paste into the pan, then add the tomato wedges and  stock

7 Chicken Jalfrezi

Reduce the heat to medium-low and cook, covered for 5-10 min or until the tomatoes have broken down and the sauce has reduced

Once the chicken is cooked, transfer to a clean board and shred it apart, using two forks - this technique is known as ‘pulling’

Add the shredded chicken to the sauce and give everything a good mix up - this is your chicken jalfrezi


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Fluff the fragrant basmati rice with a fork and stir in a knob of butter

Taste for seasoning (add some pepper if you like it hot!) and serve the chicken jalfrezi with the fragrant basmati rice on the side


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