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Healthy Chicken Jalfrezi

Healthy Living

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This really is the best curry I’ve ever made – and it’s so nourishing, comforting and extremely filling too. Who knew healthy eating could taste so good? I really wish I started eating like this when I was younger.

This dish is ideal if you’re serving lots of people as it’s no more complicated to make if you’re feeding 10 than it is for 2. You can also make extra batches to freeze for those times where you dont have the time to prepare anything. I’ve served it here with my simple cauliflower rice too, which is also super easy to make.

Difficulty Cost Time Age Person Event
Moderate
$25 to $50
1-2 Hours
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Inspired From:
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You Will Need...

  • For the Sauce:
  • 1/2 an onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 1 tin plum tomatoes
  • 2 tbsp fresh ginger, grated
  • 1/2 pint of water
  • Juice from 1 lime
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • For the chicken & vegetables:
  • 2 chicken breasts
  • 1 red pepper, chopped
  • 1/2 an onion, sliced
  • 2 red chillis
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • a handful of fresh, chopped coriander leaves

Step by Step Instructions

  • Step 1

    1. Chop the chicken and coat in the cumin, turmeric and ground coriander then leave in the fridge to marinate.
    2. Start making the sauce by frying the onions, green chilli and garlic until browned then add the water and leave to simmer for 15-20 mins.
    3. Process the tinned tomatoes in a food processor until you reach a smooth consistency. Add to a pan and heat with the ground coriander, cumin, lime, ginger and turmeric – simmer for 10-15 mins.
    4. Put the onion mixture in the food processor and process until smooth then add to the tomato sauce. Simmer for another 20 mins.
    5. Remove the chicken from the fridge and fry for 2-3 mins then reduce the heat and add the onion, chilli and red pepper. Leave until the onion softens then add to the sauce mixture and leave to simmer for 15 mins.
    6. Stir in the garam masala and chopped coriander and serve with either brown rice or cauliflower rice – we opted for cauliflower rice.

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