Chicken Jalfrezi, no onions, ready in 30 minutes!
Succulent chicken breast against a tangy curry sauce. This dish is really the South Asian stir fry. No onions required, always a major bonus in my books. It a great dish to have as that weeknight curry as it's made in around 30 minutes
Ingredients
- 4 tbsp olive oil
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp ground coriander powder
- 2 tsp salt
- 1 kg chicken breast, cut into small pieces chicken breast or chicken thigh both work well
- 2 tsp garlic, finely chopped
- 2 tsp ginger, finely chopped
- 4 tomatoes (350-400 grams), finely chopped
- 4 green chillies, finely chopped
- 2 capsicums, de-seeded and cut into bitesize chunks
- 2 tbsp vinegar
- 1 tbsp lemon juice
- 1 handful of fresh coriander, finely chopped
Instructions
- Heat the oil in a pan, add the chicken, black pepper, paprika, ground coriander and salt, let the chicken brown. The chicken will release a little moisture as it cooks, but If the pan starts to dry out, add small splashes of water until the chicken is cooked.
- Then add in the garlic and ginger, stir through.
- You can then add in the tomatoes and green chillies, again stir through.
- The capsicums, vinegar and lemon juice can be now added to the pan, let everything cook on a low heat for 10-15 minutes, until you see the oil separate from the tomato base.
- Finish with fresh coriander