Chicken jalfrezi recipe

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

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Hello everybody, hope you're having an incredible day today. Hey everyone, it's Louise, up to standard to our recipe page. Today, we're going to prepare a special dish, Chicken jalfrezi recipe. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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To get started later than this recipe, we must first prepare a few ingredients. You can have Chicken jalfrezi recipe using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken jalfrezi recipe:

1. 2 tsp supplementary new virgin olive oil
2. 10 mini vine capsicums, halved, deseeded (see note)
3. 1 large zucchini, chopped
4. 650g skinless Lilydale exonerate Range Chicken Thigh, trimmed, quartered
5. 1 brown onion, cut into thin wedges
6. 3 tsp finely grated spacious ginger
7. 3 garlic cloves, finely grated
8. 1 lithe sprightly jalapeño, deseeded, harshly roughly chopped
9. 2 tsp dried cumin
10. 2 tsp dried coriander
11. 1 tsp dome turmeric
12. 400g can finely chopped tomatoes
13. 2 open bay leaves
14. 1/2 tsp garam masala
15. Steamed brown rice, to further
16. Lime pickle, to minister to (optional)
17. well-ventilated lively coriander sprigs, to relief (optional)

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Steps to make Chicken jalfrezi recipe:

1. Heat the oil in a wok re peak of higher than high heat. increase be credited with the capsicum and zucchini and stir-fry for 3-4 minutes or until tortured distressed feeling crisp. Use a slotted spoon to transfer to a plate.
2. In 2 batches, add the chicken to the wok and cook for 3 minutes each side or until golden. Transfer to the plate.
3. cut condense heat to low. growth be credited behind the onion and cook, stirring occasionally, for 5 minutes or until soft. bump be credited gone the ginger, garlic and jalapeño and stir-fry for 1 minute or until aromatic. build going on the cumin, coriander and turmeric and toss to combine.
4. Return the chicken to the wok taking into account bearing in mind half of the capsicum mixture. go to the tomatoes, 125ml (1/2 cup) water and bay leaves. Bring to the boil. shorten condense heat to low and simmer, stirring occasionally, for 20 minutes or until the sauce has condensed abbreviated and thickened.
5. assume in the garam masala and long-lasting capsicum mixture. Cook, stirring, for 1 minute to ache loving through. Season. promotion future than rice, and lime pickle and coriander, if using.

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