Jalfrezi Marinated Chicken Thighs

Jalfrezi Marinated Chicken Thighs


2 People

Prep time

5 Minutes (Plus time for marinating)

Cook time

45 Minutes

Dietary info

Dairy free


1 Jar of Bay’s Kitchen Jalfrezi Curry Stir-in Sauce
4 Chicken thighs
120g Spinach
100g Coconut yoghurt
25g Almond flakes
15g Coriander, fresh chopped
Half a lime, juice and zest

To serve

Rice or gluten free Indian-style bread

Nutrition (per serve)

Kcal – 462
Fat – 27g
of which saturates – 8.8g
Carbohydrates – 12g
of which sugars – 4.2g
Fibre – 2.8g
Protein – 42g
Salt – 1.3g

Please note this was calculated using skinless chicken thighs and coyo coconut yoghurt (some brands have more kcal, so this is just a guide).

  • Put the chicken thighs in a small container or bowl and pour over the Bay’s Kitchen Jalfrezi Curry Stir-in Sauce. Coat the thighs in the sauce and leave overnight or for 1-3 hours to marinade.
  • To cook, preheat your oven to 200°C / 180°C fan. 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.
  • Whilst the chicken is cooking, toast the almond flakes in a pan until fragrant and golden. Mix half the chopped coriander, lime juice and zest into the coconut yoghurt. If you’re serving with rice, cook according to pack instructions.
  • 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.
  • To serve 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.

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission. 


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