20-Minute Chicken Breast Jalfrezi
with Minty Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
To recreate restaurant style at home, look no further than an ever-popular Indian menu item: chicken jalfrezi. This vivid keto version sees chicken breasts seared in garlicky spices, then laid down in slices on the curry. It zings with ginger, poblano peppers and pan-popped cherry tomatoes, cushioned with freshly minted sour cream on top.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 280g Cherry tomatoes
- 50g Sliced red onions
- 15ml Ginger paste
- 1 Bunch of mint
- 2 Poblano peppers (or green peppers)
- 43ml Sour cream
- 18g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Milk
You will need:
Oil
Salt & pepper (S&P)
Large pan
Total Fat
16 g
Saturated Fat
4 g
Sodium
450 mg
Total Carb
21 g
Sugars
8 g
Protein
42 g
Fibre
6 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve the tomatoes. Halve, core and medium-dice the poblanos. Pick the mint leaves off the stems; thinly slice the leaves.
Make the jalfrezi
In the reserved pan, heat a drizzle of oil on medium-high. Add the ginger, onions, ½ the garlic, the remaining spices and S&P. Sauté, 1 to 2 min., until fragrant. Add the tomatoes, poblanos and S&P. Sauté, 3 to 5 min., until the tomatoes begin to burst and the poblanos begin to soften. Add ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 5 min., until beginning to thicken.
Make the minty sour cream
Meanwhile, in a small bowl, combine the sour cream, mint, remaining garlic, 1 tsp water (double for 4 portions) and S&P.
Plate your dish
Divide the jalfrezi between your plates. Top with the chicken. Spoon the minty sour cream over the chicken. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
