Chicken jalfrezi
About £0.99 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs600g
- Onions2
- Peppers2
- Chopped tomatoes400g
- Fresh chillies2
- Garlic3 cloves
- Ginger20g
- Curry powder15g
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Fry the chopped onion (2) until golden (10 min), then the garlic (3 cloves), ginger (20g) and chillies (2) (2 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the curry powder (15g) and a pinch of cumin and fry (1 min).
Kitchen note Fry the spices in the oil for 30 seconds before anything wet goes in. You'll smell when they're ready. That's where the flavour comes from.
- Add the chicken (600g) and brown it (6 min), then the tomatoes (400g). Simmer (15 min).
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Throw in chunks of pepper (2) and onion for the last 5 minutes so they keep some bite.
- Serve with rice (300g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.