20-Minute Chicken Jalfrezi
with Poblano & Minty Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
370 /serving
To recreate restaurant style at home, look no further than an ever-popular Indian menu item: chicken jalfrezi. This vivid keto version is seared in garlicky spices and set down over the curry. It zings with ginger, poblano pepper and pan-popped cherry tomatoes, cushioned with freshly minted sour cream.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Mint
- 280g Cherry tomatoes
- 15ml Ginger paste
- 1 Poblano pepper (or green pepper)
- 50g Sliced red onions
- 15ml Minced garlic
- 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:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
4 g
Sodium
420 mg
Total Carb
16 g
Sugars
9 g
Protein
43 g
Fibre
5 g
Preparation
Cook the chicken
- Pat the chicken dry; 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 before slicing.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve, core and medium-dice the poblano.
- 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, poblano and S&P. Sauté, 3 to 5 min., until the tomatoes begin to burst and the poblano begins to soften.
- Add ⅓ cup water (double for 4 portions); bring to a boil.
- Reduce to a 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
