Instead of calling the Indian takeaway, make your own easy chicken jalfrezi. Our healthy curry recipe also has two of your 5-a-day and a good dose of vitamin C
Prep:10 mins
Serves 4
For the sauce½ large onion, roughly chopped2 garlic cloves, chopped1 green chilli, finely choppedvegetable oil, for frying400g can plum tomatoes1 tbsp ground coriander1 tbsp ground cumin1 tsp turmeric
STEP 1Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.STEP 2To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.STEP 3Add 300ml water to the onion mixture and simmer for around 20 minutes.STEP 4Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).STEP 5Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.STEP 6Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.STEP 7Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.STEP 8Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.STEP 9Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.
