Chicken Jalfrezi

INGREDIENTS

• 1/2 Tbsp oil

• 2 onions, one finely chopped and the other in large wedges

• 2 capsicums, cut in 2cm pieces

• 4 cloves of garlic, finely diced

• 1 Tbsp fresh ginger, grated

• 1 Tbsp oil

• 1 tsp Kashmiri red chilli powder

• 3/4 tsp of each garam masala, ground coriander, and paprika

• 1/2 tsp of each ground cumin and tumeric

• 2 serves of our Chicken Tikka

• 400g tin and sieved tomatoes

• 1 green chilli, finely sliced

• 3/4 tsp sugar

• 1 Tbsp Kasuri Methi

• 3 Tbsp white vinegar

• 3 Garlic Naan breads

• 1/2 cup coriander, roughly chopped

METHOD

1. Heat ½ Tbsp oil in a large pan over medium heat. Add the finely chopped onion and cook for 5 to 6 minutes until golden.

2. Stir in the garlic and ginger, cooking for 1 to 2 minutes until fragrant.

3. Add the remaining 1 Tbsp oil, then mix in the Kashmiri chilli powder, garam masala, ground coriander, paprika, cumin, and turmeric. Stir for 1 minute to release the flavours. Pour in the sieved tomatoes, sugar, green chilli, and vinegar, then simmer gently for 10 minutes, stirring occasionally.

4. Add the onion wedges, capsicum, and Chicken Tikka. Simmer for 5 to 7 minutes until the vegetables are just tender and the chicken is heated through. Crush the kasuri methi between your palms and stir it into the curry. Taste and adjust seasoning as needed.

5. Warm the garlic naan according to packet instructions. Garnish the curry with fresh coriander and serve hot with the naan.

Serves 3

Nutritional Information: per serve

Calories: 590kcal

Protein: 43g

Fat: 9g

Carbohydrate: 84g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE