Chicken Jalfrezi with Poppadoms

Name: Chicken Jalfrezi with Poppadoms
Total time: 25 min
Yield: 1
Ingredients: 1 tsp coconut oil; 150g skinless chicken breast, cut into bite-sized pieces; 1 small onion, peeled and finely 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 mild or hot chilli powder; ½ tsp ground cumin; ½ tsp garam masala; ½ tsp turmeric; 2 tsp tomato purée; 10g almond butter; 30g yoghurt, such as greek, natural, soya; salt and pepper; 2 poppadoms

25 mins

Ingredients

serving

1 serving

1 tsp coconut oil
150g skinless chicken breast, cut into bite-sized pieces
1 small onion, peeled and finely 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 mild or hot chilli powder
½ tsp ground cumin
½ tsp garam masala
½ tsp turmeric
2 tsp tomato purée
10g almond butter
30g yoghurt, such as greek, natural, soya
salt and pepper
2 poppadoms

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. Microwave the poppadoms as per packet instructions and serve with the jalfrezi.