Chicken jalfrezi with cauliflower rice
A fiery stir fried curry with peppers and chicken, served on fluffy cauliflower rice. Bold and fast.
- Time35 min
- LevelEasy
- Costabout £2.05 a head
Ingredients
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Method
- 1
Heat half the coconut oil in a wide pan over a high heat. Fry the chicken for 5 minutes until lightly browned, then lift it out.
5 min - 2
Add the rest of the oil and fry the onion and peppers for 4 minutes so they keep some bite.
4 min - 3
Stir in the garlic, ginger, cumin, coriander, turmeric and chilli. Cook for 1 minute.
- 4
Add the tomatoes and salt, return the chicken and simmer for 12 minutes until the sauce is thick and the chicken is cooked through.
12 min - 5
Meanwhile, microwave or steam the cauliflower rice for 3 minutes until just tender.
- 6
Stir the garam masala through the curry. Serve on the cauliflower rice with coriander on top.
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.