Chicken jalfrezi & rice
9
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Onion
2 medium, chopped
Red pepper
1 medium, sliced
Garlic
2 clove(s), crushed
Root Ginger
1 inch slice(s), grated
Chicken breast, skinless, raw
4 medium, chopped
Green pepper
1 medium, sliced
Chilli, green or red
1 individual, deseeded and sliced
Curry Powder
1 teaspoon(s), medium
Cumin seeds
1 teaspoon(s), level
Passata
400 g
White rice, microwaveable
2 pouch(es)
Sharwood's Plain Poppadoms, Ready to Eat
4 individual
Lemon Juice, Fresh
20 ml
0% fat natural Greek yogurt
1 serving(s)
Mango Chutney
20 g, 4 tsp
Instructions
1
Heat a lidded nonstick saucepan over a medium heat. Add the oil and stir-fry the onions for 5 mins, stirring occasionally. Add the red pepper, garlic and ginger. Continue frying for 3-5 mins until the veggies have softened.
2
Add the chicken to the pan. Cook for 5 mins, stirring regularly, until starting to brown. Add the green pepper and green chilli. Cook for another 2 mins, stirring regularly. Add the curry powder, cumin seeds and passata. Stir and bring to the boil. Reduce the heat and simmer, part-covered, for 10 mins or until the chicken is cooked through. If it feels too dry, add a splash of water. Season to taste.
3
When you’re ready to serve, warm the microwave basmati rice according to pack instructions. Warm the poppadoms.
4
Make a raita by adding the lemon juice into the yogurt. Serve ½ pouch rice per person, with ¼ of the curry, 1 poppadom, 1 tsp mango chutney and a dollop of raita.
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