Curries are one of my absolute favourites. I love experimenting with different ingredients and spices. For me, it is more about the taste, than the heat of the dish. You can always add a bit more curry powder but without the right spices it doesn’t always taste right.
Chicken Jalfrezi is a classic curry dish, originally created to use up leftovers by frying them in peppers and onion. This recipe serves 2 people and is syn-free.
- 2 chicken breast fillets
- 1 large onion sliced
- 1/2 red and 1/2 yellow peppers deseeded and sliced
- 1 tin of tomatoes – chopped
- Salt and pepper
- 1/2 tsp cumin seeds
- 1/2 tsp chilli powder
- 1 tsp garlic granules
- 1/2 tsp ground ginger
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- very low fat natural yoghurt and chopped cucumber to serve
- cooked white rice
- Cut the chicken breasts into strips and fry in Frylight until cooked through.
- Spray a separate frying pan with Frylight and add the cumin seeds, onion, peppers, garlic and ginger and fry for about 8 minutes.
- Transfer the chicken to the mixture and stir well.
- Add the curry powder, chilli powder, cumin, coriander, salt and pepper and fry for 1-2 minutes.
- Stir in the tomatoes. Cover, reduce the heat to low and cook for about 5 minutes.
- Serve with a side dish of very low fat natural yoghurt and chopped cucumber.