Jalfrezi is up there as one of the hottest curries in Indian cuisine, typically made with green peppers, onions and tomatoes.
The dish is often served with meat and a thick sauce but British chef Jamie Oliver has a different way to enjoy it – as a traybake.
Sharing the recipe on his website, the chef said: “This jalfrezi-inspired one-tray wonder is all about big flavours with minimal effort. I’ve made the most of two fantastic flavour shortcuts: a spice-packed jalfrezi curry paste, and an onion marmalade to bring sweetness, stickiness, and sourness.
“The oven does most of the hard work, leaving you with tender, succulent chicken thighs, vibrant colour, and next-level deliciousness.”
With just one hour required to cook the simple dish, it’s ideal for a weekday evening.
Chicken jalfrezi traybake recipe
Preheat the oven to 180C/350F/gas 4, then turn your attention to the roasting tin which should be roughly 25cm x 35cm and made of sturdy material.
Transfer the tin to the hob and set it over medium heat before preparing the chicken.
Season the whole chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with one tablespoon of olive oil.
Next, peel the garlic cloves, halve and deseed the chillies, then scatter everything into the tray. Tear up the peppers, discarding the seeds as you go before adding them to the roasting tin.
Everything should be cooking as you go, so make sure to turn the chicken once golden, then add the bay leaves, jalfrezi paste and onion marmalade the stir to coat the meat and vegetables.
Leave to sizzle over the heat for five minutes, then add two tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone.
Mash the soft garlic cloves into the juices, then drizzle the yoghurt through and serve straight away.
