to make a syn-free chicken jalfrezi, you’ll need:
- one onion, peeled and chopped
- one teaspoon of chilli powder
- three teaspoons of tasty, tasty turmeric
- a good pinch of salt
- four big fat chicken breasts, the kind of dirtypillows yer mother would tell you off for, chopped into chunks
- one tin of chopped tomatoes
- one teaspoon of freshly grated ginger (see my comment about your knob down below)
- two cloves of freshly grated garlic
- three teaspoons of cumin
- three teaspoons of coriander
- one big fat lemon
- we served ours with chips – remember we have an easy guide to making your own here
top tips for a syn-free chicken jalfrezi:
- if you’re using ginger, don’t keep buying fresh – buy a big knob and keep it in the freezer until you need it, then just use a microplane (no need to peel) to get what you need without even needing to defrost – we love our microplane, as well you know, and you can buy one here
- the chicken from musclefood is consistently good – it doesn’t waste away to a watery epididymis unlike supermarket chicken – so buy yourself a massive pack at a decent price by clicking here and taking advantage of our unique deals
- a good oil mister is perfect for this one – this is what we recommend
SYN-FREE CHICKEN JALFREZI, AND IT’S TIME TO TALK
- it might look like a lot of spices but these are all staples you should have in – remember, don’t buy in the spices aisle at Tesco, go find the world foods aisle and you’ll get so much more for the same price
to make a syn-free chicken jalfrezi, you should:
- spray a good decent heavy pan with some oil and gently sweat the onions and garlic off until the onions are golden
- mix the chilli, turmeric and salt together in a bowl and then toss the chicken pieces in – make sure they get covered evenly
- put the spicy chicken in the pan and cook through – a good ten to fifteen minutes
- stir the tomatoes, ginger, cumin and coriander into the pan and reduce the heat until it’s bubbling nicely
- cook with the lid on for about twenty minutes until it has reduced down and if it’s looking a bit too thick, add a splash of water
- now: if you’re feeling decadent, you add butter at the end: 25g is nine syns, so between four that’s just over 2 syns each! Just stir it in before serving, together with the juice of a lemon
- serve with chips, rice or panache