Skinny Chicken Jalfrezi
Over a year ago
2,763 views
Ingredients
- FOR THE MARINADE -
- 2 tbsps Garam masala
- 3 tbsps fat free natural yogurt
- FOR THE CURRY -
- 3 chicken breasts
- 1 pepper, sliced
- 2 onions chopped
- 250ml beef stock
- 1 tbsp tomato puree
- 1 tin chopped tomatoes
- ½ tsp cumin seeds
- ½ tsp turmeric
- 1 tsp coriander seeds
- ½ tsp paprika
- 1 tsp curry powder
- ½ tsp garam masala
- 4 cardomom pods
- ½ tsp fennel seeds
- 4 cloves garlic, chopped
- thumb of ginger, grated
- 1 chilli, chopped
- 1 tsp sugar or sweetner
- fresh coriander leaves, finely chopped
Accompaniment
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Description
Completely free on Slimming World and a real taste-bud pleaser. I love it!
Method
-
1
1. Chop the chicken in to small pieces and marinade in the yoghurt and garam masala – over night if possible.
2. Add all the seeds to a dry pan on a medium heat for about a minute to get the flavours going.
3. Empty them into a pestle and mortar ( or a bowl and a rolling pin) and grind up. Add all other spices to the bowl apart from the cardamom pods and mix with 1/2 tsp salt and pepper.
4. Fry off onions garlic, ginger and chilli in fry light until soft on a low heat.
5. Add the spice mix and fry for one min.
6. Add a tbsp tomato purée and sugar and fry for 1 min.
7. Add the sliced pepper, chopped coriander stalks, marinaded chicken, chopped tomatoes and stock. Bring to boil.
8. Simmer on a medium heat for around 20 mins or until chicken is cooked and the sauce is a good consistency.
9. Finish with a handful of coriander leaves.
Serve with rice, saag aloo and yoghurt.
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