Just made a Chicken Jalfezi today and it was the best I have ever made, actually one of the best Jalfezi's I've ever eaten. I used the SnS 2008 base and UB's precooked chicken. Actually there was a slight variation to UB's chicken, as I had no Asian bay leaves or Rajah Chicken Seasoning, so these were omitted. This is the first time I have ever used precooked chicken and I was really surprised how tender it was. The method of cooking off the water, I did it  4 times, really got the desired taste along with the squeeze of Lime.
When I next attempt this curry, I shall follow UB's recipe to the letter, as I Will have all the correct ingredients. I shall use the Saffron base and pre fry the onions to see if there is any real noticeable difference. I will post results and photos.

Here's a step by step photo guide of my Chicken Jalfrezi.
1. Ingrediants
2. Frying onions and peppers
3. Chicken added
4. Base added

5. Cooking added water off
6. Finished curry
7. Ready to eat

I know this has been done before, but I'm really proud of the way it turned out and wanted to share this with you.

This is only my third attempt of making a BIR curry. I'm so glad I stumbled across this site. I did not realise how complex making a decent curry was.
Many thanks to all those who have contributed and answered my questions, I'm sure there will be more.

Thanks for that BB

How many people is this recipe for? Cheers.