Chicken Jalfrezi With Rice

10 minutes prep, 35 minutes cook

Serves 2

Ingredients

2 x 2 x 125g skinless chicken breast fillets

2 tsps garam masala

1 tsp ground coriander

1 red chilli, deseeded and finely chopped

3 garlic cloves, crushed

2cm piece fresh ginger, grated

1 tsp vegetable oil

1 onion, sliced

1 green pepper, deseeded and diced

400g tin chopped tomatoes

100g brown rice

Handful fresh coriander, chopped

1 tbsp 0% fat natural Greek yogurt

Method

1. Make slashes in the chicken breast fillets. Mix the spices, most of the chilli, the garlic and ginger with 1 teaspoon cold water to make a paste. Rub into the chicken and set aside.

2. Heat the oil in a large pan and fry the onion for 5 minutes. Add for a further 5 minutes, turning once. Add the tomatoes with 2 tablespoons water. Cover and simmer on a low heat for 15 minutes. Remove the lid, turn the chicken and cook for 3 minutes or until the sauce is reduced.

3. Meanwhile, cook the rice to pack instructions, then stir through most of the coriander. Serve the rice and chicken, topped with the yogurt and the remaining coriander and red chilli.