This recipe is the one from the website, used tinned for this recipe and must admit i do prefer the fresh over tinned. I have made a couple of changes to the recipe, i use 4 garlic cloves instead of 3 and 1/2 green pepper instead of 1/4.
I havent tried the Malayan one yet its on my to do list.

Hi natter dont forget you can use chicken thighs with bones and skin removed, marinated and then skewered, tastes divine.
I always remove skin and just put a couple of slits on each side of the drumstick and massage the marinade into the meat.

Made this one with fresh spinach




I must admit i do like the fresh over the tinned, i got a handful of fresh spinach wilted that down in a seperate pan with a touch of water when done put in Sagwala mixed in then added about half a handful and just left it on top of the sauce and put a lid on for about 3-4 minutes then mixed that in as well.
It tasted wonderful.
Chicken Tikka recipe https://curry-recipes.co.uk/curry/index.php?topic=5778.0

Be careful if you are freezing a Jalfrezi because the green peppers will take on a very bitter taste if frozen, dont know why because if you freeze green peppers on their own you dont get the bitterness (might be because it has been heated through).
I have frozen say just the sauce for a Jalfrezi and put the chicken (raw) into the sauce and frozen it, but i always put the other ingredients ( onion, pepper and green chilli) when i reheat the curry, fresh or pre-fried. Have also done this with Chicken Tikka made the marinade placed chicken in marinade then frozen in freezer bags, then just defrost when needed.
But has Phil said it is better cooked from fresh. Pre-cooked chicken/meat is the way forward for easy and fast way of cooking a curry which alot of restaurants do anyway.
The way i see it is, Would you buy a curry thats been frozen and just reheated or would like it prepared fresh on the premises?

Programme called Perfect......Chinese, 5 episodes
Also a takeaway one as well 

Hi tomdip i use Blades recipe as well, i turn my oven up full and place a roasting tin with the wire rack thing in it and put in water then with a kebab tray like this one http://www.wholesale-ceramics.co.uk/acatalog/Dancook-Barbecue-Kebab-Set-Skewers-&-Rack-130-104.jpg
i skewer the chicken as with a normal kebab, then use the water and meat juice to make dips as said before and spoon some over plain basmati rice, not alot of washing up either.
The kebad rack of mine folds in half so easy to take anywhere, mainly camping, works a wonder. Got it from the

No worries natter.

Hi natter never said it was anything like from a BIR but its a start to make your own, it has the basic ingredients in for a pilau rice and its easy to make, dont knock it till you tried, is the saying.

I wouldnt say this is the best pilau recipe but it can be the start of trying to make one
https://curry-recipes.co.uk/curry/index.php?topic=4203.0
Give it a go.

Hi Mads i made a base sauce here https://curry-recipes.co.uk/curry/index.php?topic=5674.0
using an ASDA ready cooked whole chicken and i must admit it did make a difference when i made a madras or jalfrezi recipe.