- 600g boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 garlic cloves peeled and finely chopped
- 1 tin chopped tomatoes (400g)
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tsp chilli flakes
- 1 tsp turmeric
- 1 tsp sea salt
- 2 tbsp low fat natural or Greek Yoghurt
- 1 onion cut into wedges
- 1/2 green pepper cut into chunks
- 1/2 red pepper cut into chunks
- 2 large tomatoes, quartered
Cut the chicken into bite sized chunks and put to one side.
Heat a tablespoon of olive oil in a deep frying pan over a high heat. Add the garlic, chilli, cumin, garam masala, turmeric and salt. Stir-fry for one minute. Add the chopped tomatoes, yoghurt and chicken giving it a good stir. Bring to the boil and simmer uncovered for 20 minutes or until the chicken is cooked and the sauce has reduced by one-third.
While the chicken is cooking heat the remaining oil in a clean pan and stir-fry the onion, peppers and tomato chunks. Stir-fry for a few minutes until the vegetables are tender.
Once the chicken is cooked add the stir-fry vegetables and serve.
- Don’t panic if the yoghurt starts to separate to begin with. It will disappear into the sauce as it cooks.
- Adjust the chilli to suit your tastes!
- Use fresh green chillies of chilli flakes.
Note: I can’t take complete credit for this recipe. It is my take on the Hairy Dieters Chicken Jalfrezi.