Chicken Jalfrezi with Poppadoms


Serves 1

  • 1 tsp coconut oil
  • 150g chicken breast, cut into bite-sized pieces
  • 1 small onion, peeled and sliced
  • ½ green pepper, deseeded and cut into chunks
  • ½ red pepper, deseeded and cut into chunks
  • 1 tomato, diced
  • 1 clove garlic, peeled and crushed
  • ½ tsp hot or mild chilli powder
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • ½ tsp turmeric
  • 2 tsp tomato purée
  • 10g almond butter
  • Splash water
  • 1 tbsp yoghurt, such as greek, natural or soya
  • Salt and pepper
  • 2-3 poppadoms, cooked in the microwave


Heat the coconut oil in a deep frying pan over a high heat, add the chicken and fry for 5 minutes until browned. Remove from the pan with a slotted spoon and set aside.

Tip the onion, peppers, tomato and garlic into the pan and fry for 7-8 minutes until softened. Add the spices, fry for a minute then stir in the tomato purée and almond butter. Add a splash of water, return the chicken to the pan and cook for 2-3 minutes until the sauce has thickened and the chicken is cooked through.

Remove from the heat, stir through the yoghurt and season with salt and pepper. Serve with the poppadoms.

  • Quick and easy
  • Family friendly
  • Good for batch cooking


  • Cooking poppadoms in the microwave is a great way of cutting down on unnecessary oil. All microwaves vary though so keep an eye on them as they cook.

Download The Body Coach app

Related articles

Get the latest news from The Body Coach

Kick-start your health and fitness journey with my regular newsletters full of workouts, recipes, inspiration and great offers.