RecipesDinner
Dinner
Chicken Jalfrezi
Seared chicken in a thick chilli and tomato sauce with peppers and onion that keep some bite, finished with coriander and served with rice.
- Serves
- 3
- Prep
- 15min
- Cook
- 25min
- Total
- 40min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 297kcal
- Protein
- 38g
- Carbs
- 18.4g
- Fat
- 9.1g
- Fibre
- 5.4g
Ingredients
For 3 servings · MetricUS
- 500gdiced chicken breast fillets
- 1 tspground cumin
- 1 tspground turmeric
- 2 tspneutral oildivided
- 1onionsliced
- 1red peppersliced
- 1green peppersliced
- 2green chilliessliced, adjust to taste
- 4 clovesgarlic, crushed
- 20gfresh ginger, grated
- 400gtinned chopped tomatoes
- 2 tbsptomato puree
- 2 tspgaram masala
- 1 tspground coriander
- 1 tspchilli powderadjust to taste
- 100mlchicken stock
- salt and black pepperto taste
- fresh coriander, choppedto finish
- 1 lbboneless skinless chicken breasts, dicedabout three
- 1 tspground cumin
- 1 tspground turmeric
- 2 tspneutral oildivided
- 1onion
- 1red bell pepper
- 1green bell pepper
- 2green chilies
- 4 clovesgarlic, crushed
- 2 tspgrated fresh ginger
- 14½ ozcanned crushed tomatoes
- 2 tbsptomato paste
- 2 tspgaram masala
- 1 tspground coriander
- 1 tspchili powderadjust to taste
- ½ cupchicken broth
- salt and black pepperto taste
- fresh cilantro, choppedto finish
Method
Marinate the chicken.
Cut the chicken into bite-sized chunks. Toss with the cumin, turmeric and a pinch of salt. Leave for 10 minutes while you prep the veg.
Sear the chicken.
Heat half the oil in a large wok or wide pan over a high heat. Sear the chicken for 4 to 5 minutes, until browned outside but not fully cooked through. Set aside.
Cook the veg and build the sauce.
Add the remaining oil to the pan. Fry the onion, pepper and chilli for 4 to 5 minutes over a high heat, keeping some bite in the veg.
Stir in the garlic and ginger for a minute, then the garam masala, coriander and chilli powder. Cook for a minute to toast the spices.
Add the tomato puree, tinned tomatoes and stock. Simmer for 8 to 10 minutes, until thickened and sharp rather than soupy.
Combine and serve.
Return the chicken and any resting juices to the pan. Simmer for 3 to 4 minutes, until the chicken is cooked through and the sauce clings to it.
Taste and adjust the salt. Scatter with fresh coriander and serve one portion each, with rice.