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Chicken Jhalfrezi

with tomato and onion raita

0.0(0)

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Calories

:

629 kcal

Protein

:

43.6g protein

Total

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Spicy

Allergens:

Milk

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

150 grams

Rice

1 unit(s)

Bell Pepper

1 unit(s)

Onion

1 sachet(s)

Garam Masala

5 grams

Coriander

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Tomato

1 sachet(s)

Chicken Stock

1 sachet(s)

Harissa Paste

1 pack(s)

Chopped Tomato with Onion & Garlic

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2632 kJ

Energy (kcal)629 kcal

Fat8.6 g

of which saturates2 g

Carbohydrate94 g

of which sugars21.6 g

Dietary Fiber4.9 g

Protein43.6 g

Salt5.4 g

Potassium191.1 mg

Calcium20.5 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pan with Lid

•Pot

•Lid

Cooking steps

1

Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid. Stir in the rice and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Cut the tomato into 1cm chunks. Roughly chop the coriander (stalks and all).

3

Place a large pan over high heat with a drizzle of oil. Add the chopped pepper, chicken and half the chopped onion. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Season with salt and pepper. Fry until browned all over, 5-6 mins. Turn occasionally.

4

Reduce the heat to medium-high. Add the chopped tomato, harissa paste and chicken stock. Cover and simmer for 8-10 mins. In the last 2-3 mins of remaining cooking time add the garam masala and 0.5 tsp sugar (double for 4p). Season to taste with salt, pepper and sugar. IMPORTANT: Chicken is cooked when no longer pink in the middle.

5

In a bowl mix the chopped tomato, remaining onion and yoghurt. Season to taste with salt and pepper.

6

Fluff up the rice and serve alongside the curry and raita. Top with chopped coriander.

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