Chicken jalfrezi with peppers
~22 minon the hobIndiaGluten-freeDairy-free
655kcal
47 gprotein
79 gcarbs
14 gfat
9 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 907 | 59 g |
| Emmagetting lean | 27% | 500 | 43 g |
| Jackgrowing | 24% | 438 | 32 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chicken breast160 g
- Peppers, mixed colours1
- Passata — 500 g½ pack
- Jasmine rice65 g
- White onion½
- Extra virgin olive oil2 tsp
- Chicken breast320 g
- Peppers, mixed colours2
- Passata — 500 g½ pack
- Jasmine rice130 g
- White onion1
- Extra virgin olive oil1 tbsp
- Chicken breast640 g
- Peppers, mixed colours4
- Passata — 500 g1 pack
- Jasmine rice260 g
- White onion2
- Extra virgin olive oil2 tbsp
From your store cupboard
Chilli flakesGaram masalaTurmericSaltGround cumin
Method
- Cook the rice as the packet says.
- Cut the chicken into strips and fry it in the oil in a very hot pan for 5 minutes. Lift it out.
- Cut the onion and pepper into thick strips and fry 5 minutes. They must stay crunchy — jalfrezi is the one curry where the vegetables are half raw.
- Add a tablespoon of garam masala, a teaspoon of cumin, the turmeric and the chilli, fry a minute and add the passata.
- Return the chicken, season with salt and cook 5 minutes. The sauce should be thick and cling to the meat rather than the meat swimming in it.
- Cook the rice as the packet says.
- Cut the chicken into strips and fry it in the oil in a very hot pan for 5 minutes. Lift it out.
- Cut the onion and pepper into thick strips and fry 5 minutes. They must stay crunchy — jalfrezi is the one curry where the vegetables are half raw.
- Add a tablespoon of garam masala, a teaspoon of cumin, the turmeric and the chilli, fry a minute and add the passata.
- Return the chicken, season with salt and cook 5 minutes. The sauce should be thick and cling to the meat rather than the meat swimming in it.
- Cook the rice as the packet says.
- Cut the chicken into strips and fry it in the oil in a very hot pan for 5 minutes. Lift it out.
- Cut the onion and pepper into thick strips and fry 5 minutes. They must stay crunchy — jalfrezi is the one curry where the vegetables are half raw.
- Add a tablespoon of garam masala, a teaspoon of cumin, the turmeric and the chilli, fry a minute and add the passata.
- Return the chicken, season with salt and cook 5 minutes. The sauce should be thick and cling to the meat rather than the meat swimming in it.
How to tell it’s done
- Chicken breast — Done when nothing pink is left at the thickest point and the juices run clear when you pierce it. Pink juice means it needs a little longer.
Allergens: Celery (9)
