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Jalfrezi chicken+lemon mint yogurt dip+halloumi salad+jalfrezi curry sauce

Hi there, Friday Food Fanatics! To start you up for this weekend, here is a SUPER simple recipe of Jalfrezi chicken that I’ve adapted from a Jamie Oliver show that I watched a few months ago. In that video, Jamie was using steaks instead of chicken, the salad was different and he also made a jaw-dropping dessert, but I just used what I had in the pantry and it ended up yummy anyways.

You know how i LOVE making my own curries but for this one, if you want a super fast meal, go ahead and just buy the curry paste from Patak’s. We will marinade our chicken in some of it and also use some, in combination with coconut milk, to make a very fast curry. You’ll be done with this meal in 20 minutes!!


  • Half jar Patak’s jalfrezi paste (you find it at the Jumbo and Albert Heijn)
  • 200 ml coconut milk
  • 1 lemon
  • 3 chicken breasts
  • 250 g fat-free yogurt
  • some fresh mint
  • 2 naan breads
  • One bag baby spinach
  • 1/2 carrot peeled
  • 150 g Halloumi or Paneer cheese (you find it at the Albert Heijn but also at all Indian shops)
  • 3 tablespoons sesame seeds

Small list, huh? I love this! Now let’s get to work:

  1. First, turn on the oven to 180°C. We will heat our Naan breads in a bit.
  2. CHICKEN: In a bowl, combine 1/4 jar Jalfrezi paste with 1/2 lemon, some olive oil and salt. Dump the chicken breasts in and cover with this marinade. For way better taste, let it marinade for at least one hour. But I didn’t have the patience:P. Take the chicken to a preheated pan and bake until cooked through.
  3. FOR THE SALAD: Tip the baby spinach and peel the carrot into ribbons on top. I don’t use a dressing for this, just drizzle some olive oil, squeeze a bit of lemon juice, salt and pepper. You then cook the halloumi cheese: heat up a pan with some olive oil, cut the halloumi into biteable sizes and bring it to the super hot pan. Bake until it’s nice and golden underneath, then turn it on the other side and spread sesame seeds all over the cheese. Let it bake until the bottom side is also golden and crispy (it won’t take long, in like 2 minutes it will be done!) Bring the baked halloumi to the platter where your salad awaits patiently.
  4.  FOR YOUR NAAN BREADS: take an oven greaseproof paper sheet and scrunch it under the running tap then flatten it and drizzle olive oil all over. Wrap the naan breads in the paper and put it in the oven to warm through.
  5. FOR THE CURRY SAUCE: In a small saucepan over medium heat, combine the coconut milk with 1/4 jar Jalfrezi paste and let it thicken to desired consistency.
  6. FOR THE YOGURT DIP: This dip is diviiiine! Slice some springs of mint unto the yogurt, drizzle with some olive oil, juice of 1/2 lemon and salt. Mix everything right before eating.

Easy, right? On a wooden cutting board I sliced my chicken and drizzled a bit of olive oil on top, then we had the curry sauce that we poured over our chicken, the yogurt dip that ended up somewhere on the plate mixed with the salad and the chicken, and the amazing naan breads for the highly needed carbs haha. What a feast!

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