tikka marinated
chicken jalfrezi & naan dumplings

 
 
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AN AUTHENTIC TASTE OF INDIA

Jalfrezi, literally meaning ‘hot fry’, is a Bengali dish that originates from the time of the British Raj when cold cuts were fried up with spices, tangy peppers and chillis.

There are many recipes that are passed down through the generations. For ours, native North Indian chefs have added their own twist on a classic: naan dumplings infused with Kalonji black onion seeds.

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FROZEN. BECAUSE IT'S NATURE'S WAY OF PRESERVING FOOD

Freezing is nature’s preservative. It’s the most natural way of keeping our jalfrezi at its best because there’s no need for artificial colours, flavours or additives.

The dumplings are partially submerged in the curry, allowing the spices and flavours to penetrate the dough. 

The freezing process also helps the dumplings stay just right – not too soft, not too firm – and locks in the clean fresh fried flavours of the jalfrezi peppers.

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Chicken Jalfrezi and naan dumplings, prepped - EatBoxed

READY WHEN
YOU ARE, CHEF

How to cook

Before cooking, shake the pack slight to even out any loose toppings

SERVES 2

For best results, cook in the oven. Pierce film lid several times. Place on a baking tray in the centre of a pre-heated oven 200°C / FAN 180°C / Gas Mark 6 for 60 minutes. Remove film lid and cook for another 15 minutes.

SERVES 1

For best results, cook in the oven. Pierce film lid several times. Place on a baking tray in the centre of a pre-heated oven 200°C / FAN 180°C / Gas Mark 6 for 40 minutes. Remove film lid and cook for another 5 minutes.

— Make sure it's piping hot
— Not for microwaves
— Goes great with an ice-cold beer
— Please rinse container before recycling

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HAVE YOU TRIED IT WITH...?

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Finely chop 1 bunch of fresh mint (or 2 tsp. mint sauce), 1 bunch of fresh coriander and ½ cucumber into 1 cm chunks and add to 1 pot of natural or Greek yoghurt. Add 2 tbsp. white wine vinegar or lemon juice, salt and pepper to taste, and stir well. Chill in the fridge for 1 hour before serving for the ultimate palate cooler. 

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Chilli Spinach & Toasted Almonds 

Place 2 tbsp. sliced almonds in a dry frying pan over a low heat and gently toast until golden brown. In a bowl, mix 1 bag of spinach with 1 tbsp. olive oil, lemon juice, 1 finely chopped red chilli, salt and pepper. Transfer to a steamer and cook for 2-3 mins until spinach is wilted. Sprinkle the almonds over the top for that added crunch.

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A chilled glass of pilsner

It’s hard to get beer and curry wrong. But with a little research, you can make this match even more heavenly. For a jalfrezi, we recommend a sweet, hoppy, strong-flavoured pilsner, which will cut through the tangy, tomato-rich sauce without overpowering it.

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