Skip the Indian takeaway and try making your own easy chicken jalfrezi! This healthy curry recipe includes two of your 5-a-day and provides a great boost of vitamin C.
INGREDIENTS
For the sauce
- ½ large onion, roughly chopped
- 2 garlic cloves, chopped
- 1 green chili, finely chopped
- Vegetable oil, for frying
- 400g can of plum tomatoes
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp turmeric
For the meat & veg
- 2-3 chicken breasts, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ large onion, sliced
- 1 red pepper, chopped
- 2 red chilies, finely chopped (optional)
- 2 tsp garam masala
- Handful of fresh coriander leaves, chopped
- Cooked basmati rice or naan bread to serve
INSTRUCTION
- Marinate the chicken: Coat 2-3 diced chicken breasts with 1 tsp cumin, 1 tsp coriander, and 1 tsp turmeric. Let it marinate in the fridge while you prepare the sauce.
- Make the sauce: In a large pan, fry ½ chopped onion, 2 chopped garlic cloves, and 1 finely chopped green chili in a little vegetable oil for about 5 minutes until browned.
- Simmer the onion mixture: Add 300ml water to the pan and simmer for around 20 minutes.
- Prepare the tomatoes: In a food processor, blend a 400g can of plum tomatoes until smooth.
- Spice the sauce: Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin, and 1 tsp turmeric in a splash of oil for about 1 minute. Add the blended tomatoes and simmer for around 10 minutes.
- Blend the onion mixture: Whizz the cooked onion mixture in the food processor and add it to the spiced tomato sauce. Stir, season generously, and simmer for another 20 minutes. You can freeze any leftover sauce for future use.
- Cook the chicken: Heat vegetable oil in a pan and fry the marinated chicken, stirring continuously. Once browned, reduce the heat and add ½ sliced onion, 1 chopped red pepper, and 2 finely chopped red chilies (optional). Stir until the vegetables soften.
- Combine the sauce and chicken: Pour the prepared sauce over the cooked chicken and simmer for 10-20 minutes, adding a splash of water if the sauce gets too thick.
- Finish and serve: Stir in 2 tsp garam masala and a handful of chopped fresh coriander just before serving. Serve with basmati rice or naan bread.
