Chicken Jalfrezi

A bit on the side.

Serve your supper with freshly chopped coriander and fluffy basmati rice

A Perfect pairing.

Botham 81 Series Shiraz, Barossa Valley

Indian food is notoriously tricky when it comes to finding wines to drink alongside. The multiple herbs and spices can overshadow delicate flavours and the tomato base of Jalfrezi brings another challenge for wine. Help is on hand with Lord Botham’s 81 Series Shiraz – with the bold and big flavours from the warmth of the Barossa Valley this is an ideal partner to the Chicken Jalfrezi and the blueberry, olive and cinnamon spice sit comfortably alongside the red peppers and tangy tomato base of this curry.

See ingredients in bold.

Ingredients

Jalfrezi Sauce (67.7%) (Water, Onion, Tomato Puree, Red Pepper, Green Pepper, Chunky Chopped Tomato (Tomato, Tomato Juice, Acidity Regulator: Citric Acid), Modified Maize Starch (Modified Starch, Stabilizer: Acetylated Di-Starch Adipate), Rapeseed Oil, Red Chilli Puree, Garlic Puree, Ginger Puree, Sugar, Coriander, White Wine Vinegar (Preservative: Sulphur Dioxide), Onion Puree, Roast Cumin, Roast Coriander, Garam Masala (Coriander, Cumin, Turmeric, Cinnamon, Black Pepper, Ginger, Clove, Dill Seed, Cardamom), Sea Salt, Cumin Seed, Chilli Powder, Fenugreek, Paprika, Lemon Juice (Preservative: Potassium Metabisulphite)), Chicken Breast (32.3%) (Chicken, Water, Corn Starch, Salt).

Cooking Instructions

Cook from frozen.

All appliances vary, the following are guidelines only. Remove all outer packaging and pierce film lid.

Oven:

ELECTRIC: 210^oC / FAN: 190^oC / GAS MARK: 6.5

Place product in the middle of a preheated oven and heat for 35 to 40 minutes. Ensure food is piping hot throughout and allow to stand for 2 minutes before serving. Do not reheat once cooked.

Nutrition