Chicken jalfrezi

• Meat

  • 750 g Chicken breast, skinless

• Produce

  • 1 tsp Chilli, powder
  • 1 Chillies, red
  • 3 tsp Coriander, ground
  • 2 handfuls Coriander, fresh leaves
  • 2 cloves Garlic
  • 2 tsp Ginger, ground
  • 2 Limes, wedges
  • 1 Onion

• Condiments

  • 1 Lemon, juice only

• Baking & Spices

  • 1 pinch Salt
  • 3 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 3 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Ready-made chapatis or naan breads

• Dairy

  • 2 tbsp Butter

• Other

  • 1 X 400g tin chopped tomatoes

Found on bbc.co.uk

Description

Ingredients

• 2 tbsp vegetable oil
• 1 onion, peeled, finely chopped
• 2 cloves garlic, peeled, sliced
• 1 tsp chilli powder
• 3 tsp ground turmeric
• pinch salt
• 750g/1lb 10oz skinless chicken breast, cut into large chunks
• 1 x 400g tin chopped tomatoes
• 2 tsp ground ginger
• 3 tsp ground cumin
• 3 tsp ground coriander
• 2 tbsp melted butter
• 1 lemon, juice only
• basmati rice, cooked according to packet instructions
• 6-8 ready-made chapatis or naan breads
• 2 limes, cut into wedges
• 2 handfuls chopped fresh coriander leaves
• 1-2 red chillies, sliced

Directions

• Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.
• Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through.
• Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
• Stir in the butter and add the lemon juice, to taste.
• To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.