Chicken Jalfrezi

Evening guys!

Its finally Thursday, which obviously means its Friday tomorrow and its also a long weekend so that’s a mega bonus! I am feeling in desperate need of a lie in and a long one at that.

So as you know I haven’t been following the plan for just over a month now I think, but as promised I am firmly back on track now as I have some lovely occasions coming up in the next few months and obviously Christmas is always a good target. Another stone by Christmas would be amazing, but I am aware it wont come easily so 100% on the plan from now on in (she says)!

I made this a couple of weeks ago when my sister came round for some food and it was pretty good to be fair. My house mate had a heart attack when she saw me counting out 6 chillies as she isn’t a great fan on hot foot. The good thing with this recipe though is you can adjust the heat by either taking out all of the seeds from all the chillies or leaving in the seeds to as many as you want.

The spiciest part was the sauce by far though, it had just the right amount of kick but I did leave the seeds in 3 of my chillies so you do as you wish.

 

Pro Points Per Serving: 6

You will also need to point your rice!

Serves: 4

Prep Time: 20 Minutes

Cooking Time: 20 Minutes

 

Ingredients:

6 Long Green Chillies

4 Chicken Breasts, Skin Off

1 Tablespoon Sunflower Oil

5 Fresh Ripe Tomatoes

2 Garlic Cloves, Finely Chopped

1 Tablespoon Ground Cumin

1 Tablespoon Garam Masala

1 Teaspoon Ground Turmeric

1 Tablespoon Caster Sugar

1 Teaspoon Flaked Salt

2 Tablespoons Low Fat Plain Yogurt

1 Onion, Cut Into 12 Wedges

1 Green Pepper, De-seeded & Cut Into Chunks

2 Teaspoons Corn Flour

 

Method:

1. Finely chop 4 of the chillies – de-seed a couple or all of them if you don’t like spicy food. Split the other 2 chillies from stalk to tip on 1 side without opening or removing the seeds.
2. Cut each chicken breast into bite-sized chunks.
3. Heat 1.5 teaspoons of your oil in a large, deep, non-stick pan over a high heat.
4. Chop 3 of the tomatoes and add to the pan with the garlic, chopped chillies, cumin, garam masala, turmeric, sugar and salt.
5. Stir fry for 3-4 minutes or until the vegetables are softened a little. Don’t let the garlic or spices burn as this will make the sauce bitter.
6. Add the chicken and whole chillies, cook for 5 minutes turning the chicken regularly.
7. Pour in 200ml of cold water and stir in the yogurt. Reduce the heat only slightly so that the water simmers. The yogurt may separate to begin with but will eventually cook to a smooth sauce.
8. Cook stirring occasionally for 8 minutes until the chicken is tender and cooked through. The sauce should have reduced by about a third.
9. While the chicken is cooking, in a separate clean pan heat the remaining oil and stir fry the onions and pepper over a high heat until lightly browned. Quarter the last 2 tomatoes and stir fry for about 3 minutes more or until the vegetables are tender.
10. Mix the cornflour with a tablespoon of cold water until it makes a smooth paste.
11. Once the chicken is cooked, stir in the cornflour mixture and simmer for a few seconds stirring constantly until the sauce thickens.
12. Remove from the heat, add the hot stir fried vegetables and toss together lightly. Serve immediately!
13. And just in case your were wondering, remove the whole chillies and don’t eat them 😛

 

This recipe is from some of my fav chefs to watch! The Hairy Bikers, this is from their new show – How To Love Food & Still Lose Weight

Its a brilliant recipe which was actually really quick even though it has quite a few steps, tasty and low pointed. Thats what we like to hear 🙂

I do have another recipe from that show to try out this weekend called – Chicken & Ham Tangle Pie. I will let you know how this gets on and of course post the recipe if it is worthy of doing so.

Have a great start to the weekend tomorrow and enjoy your Monday off.

Happy Cooking 😀

Sarah xx