low-fat-chicken-jalfrezi-recipe

Photo Credit : Eiona Roberts

Also used in a book to raise money for Multiple Sclerosis Resource Centre: It’s in the Can; 20 ways with a can of tomatoes

(Serves 4)

Ingredients

3 tbsp vegetable oil
1 large onion, chopped finely
1 tbsp tomato puree
3 garlic cloves, crushed
400gm tin of chopped tomatoes
1/2 tsp ground coriander seeds
1 tsp ground turmeric
1/2 tsp ground cumin seeds
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp red wine vinegar
1 red pepper, chopped
500g / 1 lb 2oz cooked chicken, in bite sized pieces
sprigs of fresh coriander (optional)
salt

Method

1 In a large frying pan (skillet) heat the vegetable oil, then add the onion and garlic, fry until they are golden.

2 Next add the tomato puree, chopped tomatoes, turmeric, coriander, cumin, chilli powder, garam masala and red wine vinegar. Stir well until fragrant.

3 Add the chopped red pepper and stir for around 3 minutes or until the pepper has softened. Stir in the cooked chicken and add salt to taste.

4 Simmer the mixture gently for around 5-8 minutes until the chicken is heated right through.

5 Serve at once and garnish with a spring of fresh coriander (optional).

Thank you to P. Jonas for this recipe.