Jalfrezi Marinated Chicken Thighs




5 min.

Cook time

45 min.



1 Jar Bay’s Kitchen Jalfrezi Curry Sauce
4 Chicken thighs
120g Spinach
100g Coconut yoghurt
25g Almond flakes
15g Coriander, fresh chopped
Half a lime, juice and zest
Rice or gluten free Indian-style bread to serve







  1. Put the chicken thighs in a small container or bowl and pour over the Bay’s Kitchen Jalfrezi Curry Stir-in Sauce. Spoon the sauce over the thighs so they’re coated, and leave overnight or for 1-3 hours to marinade.
  2. When ready to cook, preheat your oven to 200 degrees. Transfer the chicken thighs and sauce to an ovenproof dish and bake the chicken for 35-40 minutes until cooked. Use a sharp knife to cut a small slit in the centre of the chicken to check it’s cooked all the way through.
  3. Whilst the chicken is cooking, prepare the toppings. Toast the almond flakes in a pan until fragrant and golden. Mix half the chopped coriander and the lime juice and zest into the coconut yoghurt. If you’re serving with rice, cook according to pack instructions.
  4. Once the chicken is cooked through, tip the spinach on top of the chicken and place back in the oven for 5 minutes to allow it to wilt into the sauce.
  5. When ready, put some rice on each plate (if using) and top with the chicken, spinach and sauce. Dress with a dollop of the coconut yogurt and a sprinkle of toasted almonds.

Recipe created by Bay's Kitchen.

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