Chicken jalfrezi
6
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 2 • Difficulty: Easy
Ingredients
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
Garlic
3 clove(s)
Root Ginger
½ inch slice(s)
Vegetable Oil
1 teaspoon(s)
Onion
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)
Instructions
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.
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