Spice Kit Ingredients: Dehydrated Onion, Salt, Garlic, Ginger, Coriander, Turmeric, Cumin, Kashmiri Chilli, Paprika, Garam Masala, Mango Powder, Fenugreek, Fennel, Cinnamon, Nutmeg, Cardamom, Mace 

ALLERGY ADVICE: Produced on a site that handles milk.

Spices have a shelf life of around 6-12 months if kept in ideal conditions. They can be kept longer than this but will start to lose their pungency. 

STORAGE TIPS

Keep Cool, Dark & Dry: Store in a cool, dark cupboard away from sunlight.

Seal Tight: Ensure the packet is sealed tightly after each use or keep the spices in an airtight container such as a jar.

Avoid Moisture: Keep away from stoves and sinks to prevent humidity.

Use Clean Spoons: Avoid cross-contamination with wet or used spoons.

Chicken Jalfrezi Recipe
Serves: 4 | Cooking Time: 30 Minutes | Hot

Ingredients

• 600-800g chicken (thigh or breast) cut into chunks
• 8 tablespoons (120ml) vegetable oil
• 1 medium (100g) onion sliced into strips
• ½ green pepper sliced into strips
• ½ red pepper sliced into strips
• 200ml water
• ½ tin (200g) of chopped tomatoes
• 2 to 5 green chillies sliced in half lengthways
• Handful of chopped coriander (optional)
• East at Home Jalfrezi Spice Kit

Instructions

1. Scorch Onions & Peppers: In a wide-based pan heat 4 tbsp oil and fry onion and pepper strips for 5 mins until they start to blister. Remove and set aside.
2. Soak Onion Mix: Soak onion mix (sachet 1) in 150ml hot water for 3 mins.
3. Fry Onion Mix: In the same pan, heat 4 tbsp oil. Fry soaked onion mix for 3 mins on medium high heat.
4. Add Spices: Lower heat, add spices (sachet 2). Cook for 1 min then add 50ml water, cook on low for 2-3 mins until oil separates.
5. Add Chicken: Turn heat to medium high and add chicken, coat in spices. Cook for 3 mins.
6. Add Tomatoes: Stir in tomatoes and cook on high heat for 5 mins stirring occasionally.
7. Add Onions, Peppers & Chillies: Turn heat to medium high and add the scorched onion, peppers, and chillies. Cook for 5 mins.
8. Finish: Add coriander, stir, and rest for 5-10 mins before serving.

Tips: 

• For a drier curry, cook a bit longer without the lid.