Chicken Jalfrezi
over Pilau Rice
650 cals
25 mins
Description
Indian take-out? More like Indian stay-home! Jalfrezi is a restaurant classic, with loads of ginger, garlic and a masala of spices for tastiness. The sauce is studded with green veggies and the basmati rice turns golden with turmeric while it cooks.
Contains:
Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
20g Ginger
2 Garlic cloves
1 Green pepper
100ml Tomato sauce
150g Green peas
160g Basmati rice
2g Ground turmeric
12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Nutrition
Total fat | 12g |
Saturated Fat | 2g |
Sodium | 520mg |
Total carbs | 86g |
Sugar | 9g |
Protein | 51g |
Fibres | 8g |
Recipe Instructions
- In a medium pot, combine the rice, turmeric, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
- Meanwhile, pat the chicken dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 5 to 6 min. per side, until almost cooked through.
- Transfer to a plate and reserve the pan.
- Chicken thighs: 3 to 4 min. per side.
- Meanwhile, peel and grate the ginger.
- Mince the garlic.
- Halve, core and medium-dice the green pepper.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the green pepper and sauté, 3 to 4 min., until beginning to soften.
- Add the ginger, garlic, remaining spices and S&P. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, peas, ½ cup water (double for 4 portions) and the chicken; bring to a boil and season generously with S&P.
- Reduce to a simmer and cook, partially covered, 3 to 5 min., until beginning to thicken and the chicken* is cooked through.
- If the sauce seems dry, add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency.
- Chicken thighs: same instruction as above.
- Divide the rice between your plates.
- Top with the jalfrezi and chicken. Bon appétit!