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Chicken jalfrezi

Ingredients

  • 1.5lbs chicken breast cut into bite size pieces
  • 1lb chopped tomatoes
  • 1 yellow onion, grated or very finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tsp ground turmeric
  • 1 tsp hot chili powder
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 2 tbsp fresh grated ginger
  • 2 tbsp fresh chopped cilantro (coriander)
  • 1 tsp salt
  • ghee

Instructions

Heat up ~2 tbsp ghee and fry the onion and garlic for a couple of minutes over high heat. Add the chicken, turmeric, chili powder and salt and fry gently for 5 - 10 minutes. Next add the tomatoes and simmer over medium heat for 20 - 30 minutes. You want excess liquid to evaporate resulting in a thick sauce.

Mix in a further 2 tbsp ghee along with the cumin, coriander, ginger and cilantro. Simmer gently for ~5 minutes until the fat separates out from the thick sauce.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: ~1.25 cups curry (no rice)
  • Calories: 400
  • Protein: 41 g
  • Carbs: 12 g
  • Fat: 19 g
  • Saturated fat: 10 g
  • Fiber: 3 g
  • Total sugar: 5 g
  • Sodium: 645 mg