Day 22 (updated): Chicken Jalfrezi with Naan bread
I have always wanted to try cooking an Indian curry without using a pre-made paste or sauce. I wish I could make home-made Naan bread too but I don’t have a tandoori oven, so this was store bought.
The result was very tasty.
Perhaps next time I’ll cut the chicken into bigger pieces with the hope that they are not overcooked / moister. I can never get the chicken right in recipes like this. It says to pre-cook it, then cook for in sauce for 20-30 minutes. In my experience the result is overcooked chicken.
- 1kg chicken thigh fillets cut into big chunks
- 75ml vegetable oil
- 2 x potatoes cut into 1cm cubes
- 1 x onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp chilli powder
- 6 tsp ground tumeric
- 1/2tsp salt
- 1 x 420ml tin chopped tomatoes
- 2 tsp ground ginger
- 3 tsp ground cumin
- 3 tsp ground coriander
- 500g bag Spinach Leaves
- 1 lemon, juice only
- A few coriander leaves (to garnish)
- 1 red chilli pepper, sliced (to garnish)
1. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.
2. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat.
3. Add the coated chicken to the pan and fry for 10 minutes, or until cooked through.
4. Add the potatoes and spinach leaves and stir in the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 30-40 minutes.
5. Stir in the butter and add the lemon juice.
6. Garnish with chopped coriander leaves and red chillis.
Serve with Naan bread and / or basmati rice.
|Nutrition Facts for 1 of the 6 portions|
Serving Size 277 g
Amount Per Serving
% Daily Value*
Total Fat 20.9g 32%
Saturated Fat 4.5g 22%
|– Trans Fat 0.0g|
– Cholesterol 140mg 47%
Sodium 344mg 14%
|Total Carbohydrates 6.6g 2%|
|– Dietary Fiber 4.0g 16%|
|– Sugars 3.3g|