Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner.

Friday Fakeaway: Chicken jalfrezi with fragrant basmati rice

Chicken jalfrezi with fragrant basmati rice
Chicken jalfrezi with fragrant basmati rice

In our weekly series looking at how you can make the best takeaway food, Brian Stormont looks to India to bring you a tasty chicken jalfrezi with fragrant basmati rice.

It’s Friday, work is finished for the week and you want to recreate that amazing takeaway dish in the comfort of your own home, so you cook up a Friday Fakeaway.

Move over chicken tikka masala, the jalfrezi is now the nation’s favourite curry! Not convinced? Wait until you try this version, served with fragrant basmati rice.

Jalfrezi is a tomato and green pepper stir-fry based curry with a little kick to it! This version from recipe box makers Gousto is loaded with succulent pulled chicken, and you’ll serve it with buttery, nigella seed rice.

Senior recipe developer at Gousto Jordan Moore’s top tip is: “To make your rice really flavourful, try adding some store cupboard spices to the water. Try a cinnamon stick, a few cardamom pods and a strip of lemon zest for a hassle-free way to add extra flavour.”

You can make takeaway-style food easily at home by following our recipe.

Chicken jalfrezi with fragrant basmatic rice


(Serves 2)

  • 1 onion
  • 1 green pepper
  • 1 tomato
  • 1 clove of garlic
  • 15g fresh root ginger
  • 320g chicken thighs
  • 1 tsp nigella seeds
  • ½ tsp dried chilli flakes
  • 1 tbsp curry powder
  • 130g basmati rice
  • 1 chicken stock cube
  • 1 tbsp tomato paste


  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
  2. 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 five minutes until golden on both sides, then transfer them to a baking tray (reserve the pan) and put them in the oven for 10-12 mins or until cooked through (no pink meat).
  3. Peel and finely slice the brown onion.
  4. 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 two teaspoons of sugar and cook for five to eight minutes or until softened and starting to caramelise.
  5. While the onion softens, boil a kettle.
  6. 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
  7. Add 350ml 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 minutes 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.
Prep your ingredients and you are ready to create a fantastic dish.
  1. Meanwhile, boil your kettle again.
  2. De-seed the green pepper (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 five to eight minutes or until starting to brown.
  3. Dissolve the chicken stock cube in 300ml boiled water.
  4. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger, peel and finely chop (or grate) the garlic and 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
  5. Reduce the heat to medium-low and cook, covered for five to 10 minutes or until the tomatoes have broken down and the sauce has reduced.
  6. 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.
  7. Fluff the fragrant basmati rice with a fork and stir in a knob of butter.
  8. Taste for seasoning (add some pepper if you like it hot!) and serve the chicken jalfrezi with the fragrant basmati rice on the side.

More in this series:

Friday Fakeaway: Crispy fish and chips with a lemony mayo


Friday Fakeaway Recipe: Chicken with green pepper and black bean sauce

Already a subscriber? Sign in