Chicken Jalfrezi
Makes 1 serving

INGREDIENTS
140 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
100 g Green pepper
100 g Red pepper
80 g Onion
150 g Tomato
One green, sliced Fresh red chilli
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
2 tsp, about 4 g Curry powder
5 g Rapeseed oil
A handful Fresh coriander
To taste Salt

METHOD
1. Fry the sliced chicken in the oil in a wok over a high heat for four minutes until browned, then push it to the side.
2. Add the onion and peppers cut into large pieces and stir-fry for five minutes so they blister but stay firm.
3. Add the garlic, ginger, chilli and curry powder for thirty seconds, then the chopped tomato and a splash of water. Cook for four minutes until the tomato breaks down into a coating rather than a sauce.
4. Season and finish with coriander.

Check ingredient packaging for allergen information.
Some blends include mustard seed. Check the jar.

RECIPE NOTES
Jalfrezi is a stir-fry, not a stew. High heat and a wide pan keep the peppers crisp and the sauce thick.
No gluten and no dairy. Adding 120 g of cooked rice takes it to about 500 kcal.

Full recipe: https://www.getfuel8.com/recipes/chicken-jalfrezi-no-rice
