Chicken jalfrezi
Summary Not available
Person: 6
Calories: 1124kcal
Materials
- 4 tbsp oil
- 1 onion finely chopped
- 4 clove garlic thinly sliced
- 1 tsp chilli powder
- 3 tsp Turmeric powder
- 1 tbsp pinch salt
- 8 chicken breast cut into large chunks
- 400 g chopped tomatoes
- 2 tsp ground ginger
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tbsp melted butter
- 1 lime juice
- 400 g basmati rice cooked according to packet instructions
- 6 naan breads
- 2 lime cut into wedges
- 6 stems fresh coriander
- 1 red chilli sliced
Instructions
- Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened
- Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat
- Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through
- Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering
- Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry
- Stir in the butter and add the lemon juice, to taste
- To serve, spoon the chicken jalfrezi onto serving plates
- Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies
Notes
No extra notes
Nutrition
Sodium: 2504mg | Calcium: 185mg | Vitamin C: 21mg | Vitamin A: 519IU | Sugar: 7g | Fiber: 6g | Potassium: 1486mg | Cholesterol: 213mg | Calories: 1124kcal | Trans Fat: 1g | Saturated Fat: 14g | Fat: 32g | Protein: 80g | Carbohydrates: 123g | Iron: 5mg