Chicken Jalfrezi with Poppadoms

Ingredients

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

Method

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

Tip

• 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.

A banging recipe from The Body Coach app!