Chicken Jalfrezi

Rebeka Bergin Rebeka Bergin

    Heat the Coconut Oil in a pot on a medium heat then add the Onion and fry for 3 minutes until it turns translucent. Add the Garlic and Ginger and fry for another 30 seconds, then add the Chili Flakes, Turmeric, Ground Coriander, Ground Cumin, and Garam Masala and fry the spices off for 1 minute.

    Add the Chicken and Bell Pepper and cook until the chicken is sealed before pouring in the Tomatoes and 2 tablespoons of water. Season with Sea Salt & Black Pepper, bring to the boil, then lower the heat and cook, mashing down the tomatoes until they form a sauce (10-15 minutes). Add a splash more water if it starts to stick.

    Serve alongside some fluffy basmati rice (½ cup per person for 95 cals).

Article ID,18233950265,Servings,2,Paper Link,

Boneless. Skinless Chicken Breast,200g,diced
Fresh Tomatoes,6,chopped
Onion,1,cut into chunks
Gralic,3 cloves,minced
Ginger,1 Teaspoon,minced
Green Bell Pepper,1,cut into chunks
Coconut Oil,1 Tablespoon
Turmeric,1 Teaspoon
Ground Coriander,1 Teaspoon
Ground Cumin,2 Teaspoons
Garam Masala,1 Teaspoon
Dried Chili Flakes,½ Teaspoon
Water,2 Tablespoons
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.