Chicken Jalfrezi

cook 30 mins
  • 2 tablespoons sunflower oil
  • 300 g (10 oz) skinless chicken breast fillets, cut into pieces
  • 1 onion, cut into slim wedges
  • 1 small green pepper, cored, deseeded and cut into chunks
  • 1 green chilli, deseeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 2 tomatoes, cut into wedges
  • 2 tablespoons natural yogurt
  • 200 ml (7 fl oz) water
  • warm naan breads, to serve
  • Heat the oil in a large frying pan, add the chicken, onion and green pepper and cook over a medium heat for 10 minutes until starting to turn golden. Add the chilli and spices and cook for 2–3 minutes, then add the tomatoes and cook for a further 3 minutes.
  • Stir in the yogurt, then pour in the measurement water, cover and simmer very gently for 10 minutes until the chicken is cooked through and the flavours have infused, stirring occasionally and adding a little more water if necessary. Serve with warm naan breads to mop up the juices.
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