Photo of Chicken jalfrezi & rice by WW

Chicken jalfrezi & rice

Points® value
Total Time
35 min
10 min
25 min


Olive Oil

1 tablespoon(s)


2 medium, chopped

Red pepper

1 medium, sliced


2 clove(s), crushed

Root Ginger

1 inch slice(s), grated

Chicken breast, skinless, raw

4 medium, chopped

Green pepper

1 medium, sliced

Chilli, green or red

1 individual, deseeded and sliced

Curry Powder

1 teaspoon(s), medium

Cumin seeds

1 teaspoon(s), level


400 g

White rice, microwaveable

2 pouch(es)

Sharwood's Plain Poppadoms, Ready to Eat

4 individual

Lemon Juice, Fresh

20 ml

0% fat natural Greek yogurt

1 pot(s), small

Mango Chutney

20 g, 4 tsp


  1. Heat a lidded nonstick saucepan over a medium heat. Add the oil and stir-fry the onions for 5 mins, stirring occasionally. Add the red pepper, garlic and ginger. Continue frying for 3-5 mins until the veggies have softened.
  2. Add the chicken to the pan. Cook for 5 mins, stirring regularly, until starting to brown. Add the green pepper and green chilli. Cook for another 2 mins, stirring regularly. Add the curry powder, cumin seeds and passata. Stir and bring to the boil. Reduce the heat and simmer, part-covered, for 10 mins or until the chicken is cooked through. If it feels too dry, add a splash of water. Season to taste.
  3. When you’re ready to serve, warm the microwave basmati rice according to pack instructions. Warm the poppadoms.
  4. Make a raita by adding the lemon juice into the yogurt. Serve ½ pouch rice per person, with ¼ of the curry, 1 poppadom, 1 tsp mango chutney and a dollop of raita.