$10 Meals Chicken Jalfrezi Curry — ChefJohnReed -ChefJohnReed

Stream starts in:

Watch Now
Featured Image

$10 Meals Chicken Jalfrezi Curry

Posted by John Reed on 21st February 2020

Approx 3 – 4 Portions

Shopping List

1 x Medium white onion ($0.47)
1 x Garlic Bulb ($0.50)
2tsp x Fresh ginger ($0.60)
1 x Red bell pepper ($1.00)
2 x Tomatoes ($0.30)
1/2 x Can of chopped tomatoes 411g/14.5oz ($0.50)
1 x Large Chicken Breast ($1.75)
250g/8.8oz x Brown rice ($0.50)
100g/3.5oz x Greek Yogurt ($1.00)
1200ml/40fl oz x Chicken Stock ($1.00)
1 tsp x Dried Yeast ($0.30)
300g/10.5oz x Bread Flour ($0.50)
Sprig x Fresh coriander/cilantro ($0.40)
Total $8.82 (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)

Chicken Breast

1 x Large Chicken Breast ($1.75)
1 tsp x Dried thyme
1 tsp x Oil (Your Choice)

Naan Bread

1 tsp x Dried yeast
125ml/4.2fl oz x Milk (Warm 35c/95f)
1 Pinch x Salt
300g/10.5oz x Bread Flour
100g/3.5oz x Greek Yogurt
5ml/1tbsp x Oil (Of Your Choice)

Curry Base

1 x Medium white onion (Peeled & Diced)
4 x Garlic Cloves (Peeled & Grated)
2 tsp x Ginger (Peeled & Grated)
1 x Red bell pepper (Deseeded & Diced)
2 x Tomatoes (Diced)
3 tsp x Ground coriander
3 tsp x Ground cumin
3 tsp x Paprika
3 tsp x Curry powder
1/2 tsp x Ground turmeric
1 tsp x Chili flakes
1 tbsp x Plain/All purpose flour
1200ml/40fl oz x Chicken Stock
1/2 tsp x Cracked black pepper


250g/8.8oz x Brown rice
750ml/25.3fl oz x Water
1 Pinch x Salt


Sprig x Fresh coriander/Cilantro (Sliced)


1) Measure out the milk and heat it up to 35c/95f. Once warm mix in the yeast until it has dissolved. Weigh out the rest of the ingredients into a mixing bowl. Add the milky yeast to the bowl and mix until it has formed a dough. Take the dough out of the bowl and knead well until smooth for 10 minutes. Place the dough back into the bowl, with a small dusting of flour on top. Cover with cling film and place somewhere warm to proof until doubled in size.

2) Vac pack the chicken with the oil and dried thyme. Heat up your water bath to 65c/150f. Once the water bath has come up to temperature place the vac packed chicken into the water bath to cook for 1 hour. If you’re not using the sous vide then marinade the chicken in a bowl with the oil and the dried thyme.

3) For the base of the curry place a large pan onto a medium heat with a tablespoon of oil. Once hot add the onions, grated garlic and grated ginger to the pan. Cook down for 5 minutes until soft, then add the diced tomatoes. Cook for a further 2 minutes then add the diced bell peppers. Cook for a further 2 minutes then add the spices followed by a tablespoon of flour. Mix well then slowly start adding the chicken stock. Once incorporated turn the heat down to a low and cook down for an hour. Give the curry an occasional stir to prevent it from burning to the bottom of the pan.

4) Pre heat the oven to 180c/350f if you’re cooking the chicken in the oven. Place a frying pan onto a medium/high heat onto the stove, with one tablespoon of oil. Once hot season the chicken and place into the pan. Cook for 5 minutes each side then place the chicken breast into a small tray. Place the tray straight into the oven to cook for 30 – 35 minutes.

5) Place the brown rice into a medium size pan that has a lid. Add the salt and water, then place the lid on top. Place the pan onto the stove on a high heat. Once the water starts to simmer turn the heat down to a low and cook for 30 minutes. After 30 minutes take off the heat and leave the lid on to allow it to steam for 15 minutes.

6) Once the chicken has cooked set it aside to rest. Turn the oven up to 200c/400f. Place the cast iron pan into the oven to heat up. Knock back the naan bread dough and cut in half. Dust the work surface lightly with flour then carefully roll and shape out each naan bread into a tear shape. But not too big so it can fit into the cast iron pan. Once the pan is hot carefully take it out and place onto a heatproof mat. Lightly oil each side of the naan bread and place straight into the pan one at a time. Place the pan back into the oven and cook for 5 minutes, then carefully flip the naan over and cook for a further 5 minutes. Repeat for the second naan bread.

7) The curry base should be at the right consistency by now. Dice up the chicken breast and place into the curry. Mix well and serve up the curry with the rice. Finish the curry off with the diced coriander/cilantro.


Feel free to check out the highlights of the dish below for more guidance on YouTube! Made live on Twitch CHEFJOHNREED – Twitch


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© Broadcast Pro   |   Wordpress Theme lovingly built by StreamWeasels.