You can make low fat chicken jalfrezi without losing flavour!
Chicken jalfrezi is one of my favourite curries at curry houses all over the UK. I’m currently trying to cut back a bit on calories. If you are too, you’ll be happy to know you can make this low fat chicken jalfrezi without losing that fantastic flavour.
Cooking oil and ghee are used a lot in curry house style curries because they taste great and also make the cooking process a bit easier.
Therefore, when cooking a low fat chicken jalfrezi with less oil, you really need to watch it!
I usually add the ingredients in a different order too, as I’ve done below to lessen the chance of burning the spices which could make the curry rather bitter and not very nice.
Follow these low fat chicken jalfrezi recipe instructions and you will be amazed at how good eating light can be.
You will end up with a curry house style chicken jalfrezi that is right up there with the best. Believe me… you won’t miss the extra fat.
Chicken jalfrezi is already one of the healthier curries you can order. All those veggies make the curry a healthy choice. They are usually quite spicy but that is really in your hands.
You can add as many chillies as you like or even omit them altogether.
Want a lighter curry? Try this low fat chicken jalfrezi!
- 1 tbsp rapeseed or coconut oil
- 5 fresh or frozen curry leaves
- 1/2 red bell pepper - thinly sliced
- 1/2 green bell pepper - thinly sliced
- 1 medium onion - thinly sliced
- 2 green chillies - cut into rings
- 2 spring onions - thinly sliced
- 10 cherry tomatoes - cut in half
- 1 tbsp garlic and ginger paste
- 70ml (1/2 cup) tomato puree
- 1 generous tbsp mixed powder or curry powder
- 1/2 tsp chilli powder - more or less to taste
- 200g low fat tandoori chicken tikka
- 300ml (1 1/4 cup) low fat base curry sauce
- Salt to taste.
- 2 tbsp chopped coriander.
- Heat the oil over medium high heat in a balti pan or similar. Stir in the curry leaves, followed immediately by the bell peppers, onion, chillies and spring onions and stir so that the veggies are completely coated with the oil. Fry for about two minutes and then add half of the cherry tomatoes and the garlic and ginger paste. Fry this for another minute and then add the tomatoe puree. Stir it all up to combine.
- Now add the spices and the base curry sauce. Let the sauce simmer for 3 - 5 minutes until you are happy with the consistency. and then add the tandoori chicken tikka. You could add raw chicken but you might need to add a little more base sauce or water to help it cook through.
- When your chicken is heated through add the remaining tomatoes, season with salt to taste and garnish with the chopped coriander.