Chicken Jalfrezi

Chicken Breast pieces Cooked in a tomato based Curry Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice up the chicken breasts into bitesize chunks around 20-25mm square and set aside

Step 2

Finely chop one of the onions and set aside, Remove the coriander leaves from the stalks, chop up the leaves and set aside and then chop up the stalks and set aside.

Step 3

Slice one onion into wedges and separate the layers, and add to a bowl

Step 4

Cut up the bell peppers into bite-size squares and add to the same bowl. Add a tbsp of vegetable oil and salt to the bowl.

Step 5

Add 1 tsp of Methi leaves into the bowl and mix all the ingredients together.

Step 6

Heat a large frying/sauté pan on high heat until the pan begins to smoke.

Step 7

Once the pan has been smoking for a minute add in the pepper, onions and Methi and allow them to char, char all the onions and peppers this should take around 3/4 mins then remove from the pan and place back into the bowl and cover with a lid or cloth and set aside.

Step 8

return the pan to the heat (medium-high) and add 2 tbsp of vegetable oil into the hot pan and add in the finely chopped onions, cook until translucent.

Step 9

Add in the garlic and ginger paste and stir in, for 1 min.

Step 10

Now add in the spices apart from the Methi and keep stirring, we don’t want the spices to burn so after a minute add in around 50ml of the watered-down passata and keep stirring for two mins

Step 11

Add in the watered-down tomato puree and stir in for 2 minutes, now add in another 100ml of the passata and stir for another 2 minutes.

Step 12

Add in the coriander stalks and stir for a minute.

Step 13

add in the Methi and stir for another minute.

Step 14

Now add the chicken pieces and stir to ensure all the chicken is coated.

Step 15

Add in more Passata, and stir, as you are stirring scape the sides of the pan ensuring to remove the caramelised sauce which also helps to thicken the sauce.

Step 16

As the sauce reduces keep adding the passata until it is all used.

Step 17

Keep scraping the sides and the bottom of the pan getting all the caramelised sauce while the sauce reduces and thickens.

Step 18

Cut a piece of chicken in half to see if it’s cooked all the way through.

Step 19

Once the chicken is cooked through reduce the heat and add in the coriander leaves leaving some for garnish.

Step 20

Now add in the cooked peppers and onions and stir for one more minute.

Step 21

The sauce should be thick, turn off the heat and plate up with rice or a side of your choice.

Step 22

lick your lips and enjoy.