Chicken jalfrezi
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- groundnut oil
- 1 large onionsliced
- 2-3 green chilliessliced
- 3 cloves garliccrushed
- finely grated to make 1 tbsp root ginger
- 6 chicken thigh filletscut into chunks
- 5 tomatoesroughly chopped
- 1 green pepperchopped into pieces
- a small bunch corianderleaves picked off
- a small pot (optional) natural yogurt
- to serve naan breads or steamed rice
spice mix
- 1 tsp turmeric
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 cinnamon stick
- 5 clovesground
Nutrition: per serving
- kcal250
- fat10.4g
- carbs10.5g
- fibre2.5g
- protein29.2g
- salt0.34g
Method
step 1
Heat 2 tbsp oil in a large pan. Add the onion and a good pinch of salt, then fry for about 6-8 minutes until golden.
step 2
Add the chillies, garlic and ginger. Cook for 3-4 minutes. Add the spice mix and cook for another couple of minutes until fragrant.
step 3
Add the chicken and cook for 3-4 minutes then add the tomatoes and green peppers and a splash of water and stir well. Cover the pan and cook for about 30 minutes until the chicken is tender and the sauce thickened (uncover the pan if you need to for the last 10 minutes). Stir in the yoghurt off the heat (if using) for a creamier sauce. Stir in the coriander and check the seasoning. Serve with naans or steamed rice.
