Chicken Jhalfrezi
with tomato and onion raita- Milk
Ingredients
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
Utensils
Cooking steps
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).
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).
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.
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.
In a bowl mix the chopped tomato, remaining onion and yoghurt. Season to taste with salt and pepper.
Fluff up the rice and serve alongside the curry and raita. Top with chopped coriander.
