Rice-Free Chicken Jalfrezi

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs onion
• 1pcs capsicum
• 300g chicken thigh fillets
• 10g vadouvan curry powder
• 200g tomato passata
• 130g natural yoghurt
• 23ml vegetable oil
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Thinly slice the onion. Coarsely chop the capsicum (see Make it yours). Thinly slice the chicken and season with salt and pepper.
2. Step 2 — Brown chicken
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 2 mins or until browned. Remove from the pan.
3. Step 3 — Start curry
   Heat 1 tbs vegetable oil in the same pan over medium-high heat. Cook the onion, stirring, for 5 mins or until soft. Add the capsicum and cook, stirring occasionally, for 7 mins or until tender. Add the garlic and curry powder and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Finish curry
   Stir the tomato puree and 180ml (¾ cup) water into the capsicum mixture and bring to a simmer. Reduce the heat to medium. Add the chicken and cook for 5 mins or until the sauce is slightly reduced and the chicken is cooked through. Remove the pan from the heat.
5. Step 5 — Serve up
   Add 1 tsp honey to the curry and stir to combine. Taste, then season with salt and pepper. Divide the chicken jalfrezi among bowls, drizzle with the yoghurt and enjoy!
6. Step 6 — Make it yours
   Empty out the crisper drawer and boost your veggies by adding whatever you have on hand. Broccoli, mushrooms and green beans would all work well in this recipe.

Allergens

Sulfit, Milch