Chicken jalfrezi with garlic flatbread and golden pilau rice

Name: Chicken jalfrezi with garlic flatbread and golden pilau rice | Asda Good Living
Total time: 1 h 30 min
Yield: 4
Cuisine: Indian
Ingredients: 600g Chicken Breast, cut into bite-sized chunks; 80g Greek Yoghurt; 1 tsp Garam Masala; 1 tsp Smoked Paprika; 2 tbsp Vegetable Oil; 1 Onion, cut into wedges; 1 Red Pepper, sliced; 1 Green Pepper, sliced; 1 tsp Butter or Ghee; 1 Onion, finely chopped; 2cm piece Ginger, grated; 3 Garlic Cloves, grated; 2 tsp Garam Masala; 1–2 Green Chillies, sliced; 2 tsp Cumin Seeds; 1 tsp Ground Coriander; 1 tsp Smoked Paprika; 1/2 tsp Turmeric; 1 tbsp Tomato Purée; 400g Passata or tinned Tomatoes that have been blended; 1/2 Lime, juiced; Fresh Coriander, chopped; 15g Butter or Ghee; 1 Onion, finely sliced; 3 Garlic Cloves, sliced; 200g Basmati Rice, soaked for 30 mins then rinsed; 1 tsp Turmeric; 3 Cardamom Pods; 2 Cloves; 500ml Vegetable Stock (made using 1 vegetable stock cube)

Give Dad the full takeaway experience – naan bread, chutney and all.

By Asda Good Living,24th May 2023

Cook: 1 Hour 30 Mins

Serves: 4

Price: £3.06 per serving

Nutritional Information

Each 648g serving contains

Energy
21611kj
797kcal

40%

Fat
24g

High
34%

Saturates
9.1g

High
46%

Sugars
16.8g

Low
19%

Salt
1.88g

High
31%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
3335kj/797kcal

Ingredients

600g Chicken Breast, cut into bite-sized chunks

80g Greek Yoghurt

1 tsp Garam Masala

1 tsp Smoked Paprika

2 tbsp Vegetable Oil

1 Onion, cut into wedges

1 Red Pepper, sliced

1 Green Pepper, sliced

1 tsp Butter or Ghee

1 Onion, finely chopped

2cm piece Ginger, grated

3 Garlic Cloves, grated

2 tsp Garam Masala

1–2 Green Chillies, sliced

2 tsp Cumin Seeds

1 tsp Ground Coriander

1 tsp Smoked Paprika

1/2 tsp Turmeric

1 tbsp Tomato Purée

400g Passata or tinned Tomatoes that have been blended

1/2 Lime, juiced

Fresh Coriander, chopped

15g Butter or Ghee

1 Onion, finely sliced

3 Garlic Cloves, sliced

200g Basmati Rice, soaked for 30 mins then rinsed

1 tsp Turmeric

3 Cardamom Pods

2 Cloves

500ml Vegetable Stock (made using 1 vegetable stock cube)

325g Self-Raising Flour

325g Greek Yoghurt

20g Butter or Ghee, melted

3 Garlic Cloves, crushed

5g Fresh Coriander, chopped

Method

Mix the chopped chicken breast with the yoghurt, 1 tsp garam masala and 1 tsp smoked paprika. Leave to marinate in the fridge for 1 hr.

Heat 1 tbsp oil in a large frying pan or wok and fry the onion wedges and peppers for 3–4 mins or until just starting to pick up a little colour but are still firm. Set aside.

Pour another 1 tbsp oil into the same pan and fry the chicken on all sides until any liquid has evaporated and the chicken is starting to stick to the pan – about 8–9 mins. You may want to do this in batches. Once cooked, set the chicken aside. Clean out the pan if needed or use a clean one.

Return the pan to the heat and reduce the heat to make the sauce. Add 1 tsp butter or ghee then tip in the onion and cook for 5–6 mins or until starting to soften. Add the ginger, garlic and 1 tsp garam masala along with the rest of the spices. Cook for 1 min, then add the tomato purée, passata and 100ml water. Mix well and bring to a simmer. Stir in the cooked chicken and simmer gently, covered, for 20 mins. Keep warm until serving.

Meanwhile, prepare the rice. Heat 15g butter or ghee in a large saucepan and fry the onion for about 10 mins or until starting to char at the edges. Add the garlic and fry for 1–2 mins, then add the rinsed rice, turmeric, cardamom and cloves. Stir and add the stock. Bring to the boil and simmer for 10–15 mins. Cover with a lid off the heat for 10 mins. Once cooked, fluff the rice with a fork.

While the rice cooks you can make the flatbreads. Stir the flour and yoghurt together. Separate into 8 balls and dust with a bit more flour. Leave to rest for 5 mins then pat or roll into round or oval shapes around 5mm thick. Fry in a dry pan for 3–4 mins each side or until charred patches appear. Keep warm by wrapping in a clean tea towel or in a foil-covered tray. Put the butter or ghee in a small pan, heat gently until melted then add the garlic. Cook for 1–2 mins then remove from the heat. Drizzle the garlic butter over the flatbread, then scatter the chopped coriander on top.

To finish the jalfrezi, warm up on the hob then stir in the lime juice, remaining garam masala and stir-fried vegetables. Season, mix well to warm through then serve with rice and flatbreads.