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20160105_002846(0)(1)

Chicken Jalfrezi

I really love a good curry esp a healthy one like this.  Like all of my recipes you will find the ingredients in most supermarkets or stores.

This is probably one of the easiest Indian curries you will ever make.

To ensure it is gluten free make sure to check the stock cube and spices as some aren’t.

You can also use prawns for this dish. If you are a vegetarian then add your favourite veg or lentils

20160105_002846(0)(1)

Ingredients

Allergens : Gluten & Lactose Free
Chicken Breasts - 4
Chopped Tomatoes - 2 tins
Red and green peppers - 1 each
Onion - 1
Fresh Coriander - Small bunch
Garlic Cloves - 2
Fresh Ginger - 1 inch sized piece
Ground Cumin - 4 tsp
Garam Masala - 4 tsp
Ground Coriander - 4 tsp
Chilli Powder - 1 or more tsp
Turmeric - 4 tsp
Natural Yogurt - 2 tbsp
Cracked black pepper (coarse ground) - 2 tsp
Ground Ginger - 2 tsp
Butter or oil - 2 tbsp
Chicken stock cube or stock pot - 1
Water - 200ml

Instructions

1
Getting Ready.. You will need - 1 Medium pot, 1 non stick pan, 2 sharp knives, 2 chopping boards, 1 medium bowl
2
Cut the chicken breasts into a cubes, you should get about 8 from each. Place in the bowl
3
Add 2 tsp each of ground cumin, ground coriander, cracked or coarse ground black pepper, turmeric, ground ginger and the natural yogurt. Mix really well, cover and leave in the fridge for an hour or two. (Smells amazing doesn't it)
4
Slice the onion and peppers really thinly, then heat the oil in the pot and cook on a medium heat until softened.
5
Chop the garlic and ginger then add these with the rest of the spices and cook for a further minute
6
Add the tins of chopped tomatoes, water and the chicken stock cube or stock pot and stir well.
7
Simmer for 20 minutes only, taste and if happy set to one side. If not happy add another stock cube and stir well until dissolved into the sauce.
8
Heat the non stick pan on a medium heat then add the chicken ensuring you don't pack it too much or the meat will stew and not fry.
9
Turn after about 2 or 3 minutes then cook for 2 or 3 minutes more. Cut into the thickest piece to ensure it is cooked. There should be no pink meat at all.
10
You can either add it to the sauce or place on top like i did.
11
Serve with basmati rice, topped with chopped coriander and enjoy.
    • squidget72
    • 9th February 2017
    Reply

    Hi there. Does the fresh coriander go in at step 5? Many thanks

      • Liam Boland - BiaMaith Chef
      • 12th February 2017
      Reply

      It goes in at the end. You can put it in the sauce right at the end or do as I do and serve it freshly chopped sprinkled over the curry.
      Liam

    • Sheila
    • 13th February 2017
    Reply

    Can you do this in the slow cooker.

      • Liam Boland - BiaMaith Chef
      • 13th February 2017
      Reply

      Yes you can, but there really is no need as it cooks so fast. If you do then make put everything, except the chicken, in your slow cooker once it is at the simmer stage and leave to cook on low for 5 hours or high for 2. Pan fry the chicken pieces then add to the sauce just before serving. Do not cook the chicken in the slow cooker or it will dry out very quickly.
      Liam

    • fionanm
    • 12th March 2017
    Reply

    Made this tonight, it was delicious!

    • CavanGilly
    • 21st March 2017
    Reply

    Hi Liam
    Di you mean level teaspoons or heaped? Thanks

    1. Always level unless I say heaped

        • CavanGilly
        • 21st March 2017
        Reply

        Thanks Liam

    • Luke Farrelly
    • 15th February 2018
    Reply

    Hi Liam
    Do I need to use oil on the pan that has the chicken or only on the pot for the sauce? Thanks

    1. 1 or 2 tbsp of oil will work but if the pan is a really good non stick one you will get away waiting using none at all

    • Danni
    • 31st May 2018
    Reply

    Made this last night. It was absolutely delicious! Only thing I found was that it was slightly bitter – what would cause that?

    1. The tomatoes, try adding 1 tsp of sugar to counteract it.

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