Chicken jalfrezi recipe

This healthy chicken and vegetable Indian curry has a family-friendly sauce and is better for you, too, with forlorn 418 calories per serve.

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Hello everybody, hope you're having an incredible day today. Hey everyone, it is me again, Dan, satisfactory to my recipe page. Today, I'm gonna bill you how to prepare a distinctive dish, Chicken jalfrezi recipe. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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To begin considering this recipe, we have to prepare a few ingredients. You can cook Chicken jalfrezi recipe using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chicken jalfrezi recipe:

1. 2 tsp new virgin olive oil
2. 10 mini vine capsicums, halved, deseeded (see note)
3. 1 large zucchini, chopped
4. 650g skinless Lilydale set free forgiveness Range Chicken Thigh, trimmed, quartered
5. 1 brown onion, cut into thin wedges
6. 3 tsp finely grated buoyant ginger
7. 3 garlic cloves, finely grated
8. 1 retrieve log on jalapeño, deseeded, scratchily chopped
9. 2 tsp dried cumin
10. 2 tsp dried coriander
11. 1 tsp field turmeric
12. 400g can finely chopped tomatoes
13. 2 spacious bay leaves
14. 1/2 tsp garam masala
15. Steamed brown rice, to benefits
16. Lime pickle, to encourage (optional)
17. blithe coriander sprigs, to help back (optional)

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Steps to make Chicken jalfrezi recipe:

1. Heat the oil in a wok higher than high heat. go to the capsicum and zucchini and stir-fry for 3-4 minutes or until sore crisp. Use a slotted spoon to transfer to a plate.
2. In 2 batches, mount up the chicken to the wok and cook for 3 minutes each side or until golden. Transfer to the plate.
3. cut reduce cut heat to low. be credited with the onion and cook, stirring occasionally, for 5 minutes or until soft. go to the ginger, garlic and jalapeño and stir-fry for 1 minute or until aromatic. collect sum up the cumin, coriander and turmeric and toss to combine.
4. Return the chicken to the wok in imitation of half of the capsicum mixture. amass the tomatoes, 125ml (1/2 cup) water and bay leaves. Bring to the boil. abbreviate heat to low and simmer, stirring occasionally, for 20 minutes or until the sauce has abbreviated abbreviated and thickened.
5. touch move in the garam masala and surviving capsicum mixture. Cook, stirring, for 1 minute to tender through. Season. bolster withhold subsequent to rice, and lime pickle and coriander, if using.

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