Branston Chicken Jalfrezi

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Serves 4

Spice Mix:

  • coriander powder, 2 tbsp
  • turmeric 1/2 tbsp
  • chilli powder 1 tbsp
  • cumin powder 1 1/2 tbsp
  • smoked paprika 1 1/2 tbsp

For the Chicken:

  • 2 large chicken breasts, diced into 1” chunks
  • 4 tbsp Yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • + half your spice mix

For your curry:

  • green pepper, 1, sliced
  • onions, 2, sliced
  • 1 large aubergine (if using)
  • ginger/garlic paste, 2 tbsp
  • 3 tbsp neutral oil, for frying
  • 300ml blitzed tomatoes
  • + remaining spice mix
  • 4 tbsp Branston pickle (small chunk)
  • 1 tsp salt
  • 2 tbsp fresh coriander, finely chopped (optional)


  1. In a small bowl, make up your spice mix. Add half of this to the chicken with the remaining marinade ingredients. Set aside to marinade for an hour or so.
  2. When ready, start the curry. Heat your oil over medium heat then chuck in the peppers and onions. When translucent and starting to pick up some colour, chuck in the ginger/garlic paste, the marinated chicken and its marinade (or aubergine, if using), along with the remaining spices. Fry for a minute, then add the tomatoes, Branston Pickle, salt, and a little water.
  3. Cook for 20 minutes or so over a low flame. Serve with coriander, rice, naan and yoghurt!
  4. Enjoy!