Chicken jalfrezi
- Member recipe by caaaath
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 1 hr
A star rating of 4.5 out of 5.636 ratingsRate
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Instead of calling the Indian takeaway, make your own easy chicken jalfrezi. Our healthy curry recipe also has two of your 5-a-day and a good dose of vitamin C
Freezable (sauce only)
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
For the sauce
-
½ large onion
roughly chopped
-
2 garlic cloves
chopped
-
1 green chilli
finely chopped
-
vegetable oil
for frying
-
400g can plum tomatoes
-
1 tbsp ground coriander
-
1 tbsp ground cumin
-
1 tsp turmeric
For the meat & veg
-
2-3 chicken breasts
diced
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp turmeric
-
½ large onion
sliced
-
1 red pepper
chopped
-
2 red chillies
finely chopped (optional)
-
2 tsp garam masala
-
handful of fresh, chopped coriander leaves
-
cooked basmati rice
or naan bread to serve
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Nutrition: per serving
-
kcal284
low
-
fat10g
low
-
saturates1g
-
carbs13g
-
sugars10g
low
-
fibre6g
high
-
protein33g
-
salt0.4g
low
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Method
-
step 1
Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
-
step 2
To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
-
step 3
Add 300ml water to the onion mixture and simmer for around 20 minutes.
-
step 4
Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
-
step 5
Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
-
step 6
Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
-
step 7
Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
-
step 8
Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
-
step 9
Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.
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A star rating of 4.5 out of 5.636 ratings
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