Chicken jalfrezi with peppers
Spicy tomato sauce with lean chicken and plenty of peppers, with no cream or oil pooling on top.
- Time40 min
- LevelEasy
- Costabout £1.80 a head
Ingredients
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Method
- 1
Cook the rice following the packet, usually 25 minutes. Drain and keep warm.
25 min - 2
Heat the oil in a wide pan over a medium heat. Fry the onion for 6 minutes until soft and golden.
6 min - 3
Stir in the garlic, ginger, cumin, ground coriander, turmeric and chilli powder. Cook for 1 minute until it smells toasty.
- 4
Add the chicken and cook for 5 minutes, turning, until the outside is white.
5 min - 5
Stir in the tomatoes, purée and 100 ml water. Simmer for 10 minutes.
10 min - 6
Add the peppers and green chilli and cook for 8 minutes until just tender and the sauce is thick.
8 min - 7
Scatter over the 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.