I was on Facebook last night and one of my friends was at my favourite Indian Restaurant for the evening. I was so jealous. It is in England and as I haven’t been back to the UK for so long, it has been four years since I last ate out there.
They offer a Wednesday night meal deal – what you get is popadoms to start with, a starter, followed by a dish of your choice with either rice or chips and then you finish with a coffee. Well they can keep the coffee all I want is one of their Chicken Jalfrezi and then I would be super happy!
So instead because I am missing the place so much and love the challenge of creating a healthy version here is my very own.
- 4 Chicken Breasts (cut into medium chunks)
- 1Tsp Cumin Seeds
- 1 White Onion (peeled and finely sliced)
- 1 Red Pepper (finely sliced)
- 1 Yellow Pepper (finely sliced)
- 2 Garlic Cloves (peeled and grated)
- 1Tsp Ginger (peeled and grated)
- 1Tbsp Medium Heat Curry Powder
- 1Tsp Mild Chilli Powder
- 1Tsp Ground Cumin
- 1Tsp Ground Coriander
- 400g Can Chopped Tomatoes
- Handful Coriander Leaves
- Salt & Pepper
- 50Ml Water
- One Calorie Cooking Spray
- In a wok on a medium heat stir fry the cumin seeds for a couple of minutes and then add the onion, garlic, peppers and ginger.
- Then fry for about 8 minutes or until the onions have gone a lovely golden colour. Then add the curry powder, chilli, cumin, coriander and then season well. Fry for another 2 minutes.
- Increase the heat to high and cook the chunks of chicken for five minutes and stir well. Then stir in the tomatoes, fresh coriander and add about 50ml of water to give it a good texture of the sauce.
- Then cover and reduce the heat to low and cook for a further 15 minutes until the chicken is tender and it is cooked through.