Hi all,

I was just wondering what type of tomato puree is used in the chicken jalfrezi recipe?

Is it:

The type in a tube (e.g. Napolina double concentrate)

The type in a jar (such as passata)

Homemade (just pureed tomatoes)

I only ask as i know alot of people use differnt names for each one.

Thanks in advance,

Mark

Hello Mark

I use whichever one I have to hand, mostly fresh or tinned. When using pure, I use less, as it is quite concentrated. if using fresh for curry gravy, it might be worth removing skins.

Mamta

Hi Mamta,

Thanks for the quick reply, i think i will use fresh for this recipe because as you said concentrated puree can be quite strong.

Mark