During the cold winter months, a curry can make for the ultimate comfort food. However you don't need to turn to a fat-filled takeaway to satisfy your craving – check out this delicious recipe for a healthy version of Chicken Jalfrezi...
Ingredients (for 2-4 people)
- 2 cloves of garlic (crushed)
- 1 large onion (chopped)
- 4 full chillies
- 1 green pepper (chopped into thick slices)
- 1 can of chopped tomatoes
- 1 tbsp tomato puree1 tbsp olive oil
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp salt
- A handful of fresh coriander
- 2 tbsp Greek yoghurt
- 100ml cold water
- 500g diced chicken breast
- 1 chicken stock cube
Method
- Heat the oil up in a big pan before throwing in the onion, garlic and tomato puree. This should be done on a medium to high heat.
- Chop two of the chillies up finely. If you like your curry hot, keep the seeds.
- Add the garam masala, turmeric, cumin, and curry powder into the pan and stir. Cook for five minutes.
- Once the onions have softened, add your chopped chillies and diced chicken into the pan.
- Allow the chicken to cook in the spices for around five to six minutes.
- In the meantime, take the two remaining chillies and slice them vertically from top to bottom – you only need to pierce them slightly.
- Add the chopped tomatoes, pepper, whole chillies, stock cube, salt and pepper and water. Put a lid on the pan and allow to simmer on a low heat for 20 minutes or so.
- Stir in the Greek yoghurt to give your curry a bit of creaminess.
- Add the chopped coriander – if you want to thicken the mixture, add cornflour.
