Photo of Chicken jalfrezi by WW

Chicken jalfrezi

Points® value
Total Time
40 min
5 min
35 min


Chicken breast, skinless, raw

2 medium

Garam Masala

2 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Chilli, green or red

1 individual, de-seeded and finely chopped


3 clove(s)

Root Ginger

½ inch slice(s)

Vegetable Oil

1 teaspoon(s)


1 medium

Green pepper

1 medium

Tinned Tomatoes

1 can(s), large

Brown Rice, dry

100 g

Coriander, fresh

1 tablespoon(s)

0% fat natural Greek yogurt

1 tablespoon(s)


  1. 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.
  2. 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.
  3. Meanwhile, cook the rice to pack instructions. Divide between 2 plates, top with the chicken, sprinkle with the coriander and serve with the yogurt.