If it’s warming, comforting food that you’re after, you simply can’t go wrong with a curry – especially this healthy version from DW Fitness. You don’t have to go all in with a carb-heavy portion of rice and a naan bread. Why not spoon some of your fiery Chicken Jalfrezi on to a jacket sweet potato instead?
- 2 cloves of garlic (crushed)
- 1 large onion (chopped)
- 4 chillies
- 1 green pepper (chopped)
- 1 can chopped tomatoes
- 1 tbsp. tomato puree
- 1 tbsp. olive oil
- 1 tsp. tumeric
- 1 tsp. garam masala
- 1 tbsp. curry powder
- 1 tsp. cumin
- 1 handful coriander
- 2 tbsp. greek yoghurt
- 100 mL cold water
- 500 g. diced chicken breast
- 1 chicken stock cube
- Heat your oil up in a big pan, before throwing in your onion, garlic and tomato puree. This should be done on a medium to high heat.
- Chop two of your chillies up finely (keep the seeds in if you like it hot!)
- Add your garam masala, turmeric, cumin, and curry powder into the pan and stir. Cook for five minutes.
- Once your onions have softened (don’t let them burn), add your chopped chillies and diced chicken into the pan.
- Allow the chicken to cook in the spices for around five to six minutes.
- In the meantime, take your two remaining chillies and slice them vertically from top to bottom. You only need to pierce them slightly.
- Add the chopped tomatoes, pepper, whole chillies, stock cube, pepper and water. Put a lid on the pan and allow to simmer on a low heat for 20 minutes or so.
- Stir in your Greek yoghurt. This will give your curry a bit of creaminess.
- Add your chopped coriander and thicken the mixture with cornflour if you need to.