Chicken jalfrezi style curry with peppers
A hot, tangy tomato and pepper curry built on whole spices and chicken breast, with no oil or cream.
- Time45 min
- LevelEasy
- Costabout £1.90 a head
Ingredients
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Method
- 1
Spray a large deep pan with low fat cooking spray. Cook the onions over a medium heat for 8 minutes until soft and golden, adding a splash of water if they stick.
8 min - 2
Add the garlic, ginger and all the spices. Stir for 1 minute until it smells warm and toasty.
- 3
Add the chicken and stir for 3 minutes to seal and coat it. Stir in the tomato purée, tomatoes and water.
3 min - 4
Simmer for 12 minutes. Add the peppers and cook for 8 minutes more, until the chicken is cooked through and the peppers are soft but still have a little bite.
20 min - 5
Meanwhile cook the rice following the packet.
- 6
Stir through the fresh coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.