Name: Chicken jalfrezi
Ingredients: 2 tsp coconut oil; 240 g skinless chicken breast fillet (cut into bite-sized pieces); 1 small onion (peeled and sliced); ½ green pepper (deseeded and cut into chunks); ½ red pepper (deseeded and cut into chunks); 1 tomato (diced); 1 clove of garlic (peeled and crushed); ½ tsp hot or mild chilli powder; ½ tsp ground cumin; ½ tsp garam masala; ½ tsp ground turmeric; 2 tsp tomato puree; 25 g almond butter; 2 tbsp yoghurt (such as Greek, natural, soya); Salt and pepper; 3 poppadoms (heated in the microwave)

Chicken jalfrezi

Print Recipe

Servings: 1

Course: Main Course

Ingredients Method

Ingredients

2 tsp coconut oil
240 g skinless chicken breast fillet cut into bite-sized pieces
1 small onion peeled and sliced
½ green pepper deseeded and cut into chunks
½ red pepper deseeded and cut into chunks
1 tomato diced
1 clove of garlic peeled and crushed
½ tsp hot or mild chilli powder
½ tsp ground cumin
½ tsp garam masala
½ tsp ground turmeric
2 tsp tomato puree
25 g almond butter
2 tbsp yoghurt such as Greek, natural, soya
Salt and pepper
3 poppadoms heated in the microwave

Method

Heat the coconut oil in a deep frying pan over a high heat, add
the chicken and fry for 5 minutes until browned and remove from the pan with a slotted spoon and set aside.
Tip the onion, peppers, tomato and garlic into the pan and
fry for 7–8 minutes until softened.
Add the spices, fry for a minute then stir in the tomato puree and almond butter.
Add a splash of water, return the chicken to the pan and cook for 2–3 minutes until the sauce has thickened and the chicken is cooked through.
Remove from the heat, stir through the yoghurt and season with salt and pepper. Serve with the poppadoms.