Healthy Chicken Jalfrezi

with Basmati Rice
Enjoy an abundance of vegetables and spices in this classic Indian curry.
Cals 695 · Prot 56 · Carbs 101 · Fat 7
Family-Friendly
Try Hello Chef Now
30 min
photo
Enjoy an abundance of vegetables and spices in this classic Indian curry.
Cals 695 · Prot 56 · Carbs 101 · Fat 7
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Cumin powder
2 Grams
Coriander powder
4 Grams
Turmeric powder
2 Grams
Cardamom powder
2 Grams
Red pepper
1 Piece
Brown onion
1 Piece
Garlic cloves
3 Pieces
Small green chilli
2 Pieces
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
50 Grams
Chopped tomatoes
400 Grams
Water
100 ML
Chicken stock cube
0.5 Pieces
Brown sugar
10 Grams
Mustard seeds
5 Grams
Garam masala
2 Grams
Fresh coriander
15 Grams
Rice
Basmati rice
150 Grams
Water
350 ML
Salt
0.5 Tsp

Tips for fussy eaters

Watch out for the green chilli! Those small ones are spicy.

Pro tip

Make it creamier! Finish the curry with a knob of butter or a dash of cream. Serve with natural yogurt.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Season chicken

Chop the chicken and add it to a bowl. Add the cumin, corianderturmeric and cardamom. Toss well and set aside.
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2 Prep vegetables

Slice the red pepper. Peel and slice half of the onion. Chop the remaining onion. Peel and chop the garlic. Chop the green chilli (remove the seeds, if you prefer it milder).
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3 Make sauce

Heat a drizzle of oil in a soup pot over a low heat. Add the onion and cook with a pinch of salt for 5 min. Add the garlic and green chilli (spicy!) and stir for 2 min. Add the tomato paste, chopped tomatoes, measured water, stock cube and sugar. Cover with a lid and simmer for 10 min. Finally, blitz with a hand-held blender.
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4 Boil rice

Meanwhile, add the basmati rice, water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.
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5 Start curry

Heat a pan over a medium heat. Add the mustard seeds and toast for 1-2 min or until they start to pop. Add a drizzle of vegetable oil, followed by the chicken, sliced onion and sliced bell pepper. Fry for 2-3 min.
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6 Finish curry

Add the pureed sauce, cover with a lid and cook for a final 5 min. Finally stir in the garam masala. Serve the jalfrezi curry over the rice. Garnish with the fresh coriander leaves.

Tips for fussy eaters

Watch out for the green chilli! Those small ones are spicy.

Pro tip

Make it creamier! Finish the curry with a knob of butter or a dash of cream. Serve with natural yogurt.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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