Name: Chicken jalfrezi
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 medium Chicken breast, skinless, raw; 2 teaspoons, level Garam Masala; 1 teaspoons, level Coriander, Dried; 1 individual Chilli, Green or Red de-seeded and finely chopped; 3 clove(s) Garlic; 0.5 inch slice(s) Root Ginger; 1 teaspoons Vegetable Oil; 1 medium Onion(s); 1 medium Green Pepper(s); 1 can(s), large Tinned Tomatoes; 100 g Brown Rice, dry; 1 tablespoons Coriander, fresh; 1 tablespoons 0% fat natural Greek yogurt

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Ingredients

Chicken breast, skinless, raw

2 medium

Garam Masala

2 teaspoons, level

Coriander, Dried

1 teaspoons, level

Chilli, Green or Red

1 individual, de-seeded and finely chopped

Garlic

3 clove(s)

Root Ginger

½ inch slice(s)

Vegetable Oil

1 teaspoons

Onion(s)

1 medium

Green Pepper(s)

1 medium

Tinned Tomatoes

1 can(s), large

Brown Rice, dry

100 g

Coriander, fresh

1 tablespoons

0% fat natural Greek yogurt

1 tablespoons

Instructions

Make slashes in the chicken breasts. Mix the spices, chilli, garlic and ginger with 1 teaspoon cold water to make a paste. Rub the paste into the chicken breasts and set aside to marinate.
Heat the oil in a pan over a medium heat and fry the onion for 5 minutes. Add the pepper and fry for another 5 minutes. Then add the chicken and cook for a further 5 minutes, turning once. Add the tomatoes with 2 tablespoons of water. Cover and simmer on a low heat for 15 minutes. Remove the lid, turn the chicken and let the sauce reduce for 3 minutes.
Meanwhile, cook the rice to pack instructions. Divide between 2 plates, top with the chicken, sprinkle with the coriander and serve with the yogurt.

Chicken jalfrezi

Ingredients

Instructions

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