Name: Chicken Jalfrezi Curry
Total time: 50 min
Ingredients: 250 ml water; 300 ml passata; 4 onion; 3 Tbsp ginger; 5 garlic cloves; 3 Tbsp vegetable oil; 1 Tbsp tomato puree; 1 capsicum; 1 capsicum; 300 g chicken breast; ½ C fresh coriander; 2 C rice (long grain); 1 tsp salt; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp curry powder; 1 tsp chilli powder; 2 tsp turmeric; 1 tsp paprika; 1 tsp sugar

Instructions

Cook rice according to packet instructions.
To make the sauce, heat oil in a large frying pan and add 2 chopped onions. Cook for 2 minutes then add the garlic and ginger. Add 250ml of water and bring to a boil for 10-15 minutes. Set aside and allow to cool.
In a separate frying pan heat 1 tbsp pf oil. Add 1 tsp each of turmeric, cumin, paprika, chilli powder and 1 tbsp tomato puree. Cook for 1 minute.
Add the passata and bring to a low simmer. Cook for a further 10 minutes, then turn the heat off.
Add the onion mixture to the tomato mixture and mix. Set aside.
Heat 2 Tbsp of oil in a frying pan on low/medium heat. Add the 2 remaining onions and stir fry for 4-5 minutes. Then add the curry powder, coriander turmeric, and 2 tbsp sugar. Add the diced chicken pieces and fry on high until the chicken gets some colour.
Add the capsicum and fry for a further 2 minutes. Turn the heat down slightly and add the prepared curry sauce. Cook for a further 10 minutes, until the chicken has cooked through.
Serve with rice and garnish with coriander.

Chicken Jalfrezi Curry

Ingredients

Dry Spices

Instructions

Notes

Nutrition

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