Chicken Jalfrezi

Name: Chicken Jalfrezi
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 2 Lilydale free range chicken thigh fillets (300g approx.) cut into strips; 1 tsp tomato paste; 1 tbsp lemon juice; Â½ tsp smoked paprika; Â½ tsp turmeric; Â½ tsp flaky salt; 2 tbsps neutral oil; 2 onions, sliced; 1 tsp cumin seeds; 4 garlic cloves, minced; 1 small piece ginger, julienned; 1 green capsicum, seeds removed and cut into strips; 1 red capsicum, seeds removed and cut into strips; 1 tsp garam masala; Â½ tsp red chilli powder; 1 tbsp lemon juice; salt to taste; Fresh coriander, chilli slices and lemon wedge â to serve

40 mins Prep

15 mins Cook

4 Serves

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2 Lilydale free range chicken thigh fillets (300g approx.) cut into strips
1 tsp tomato paste
1 tbsp lemon juice
½ tsp smoked paprika
½ tsp turmeric
½ tsp flaky salt
2 tbsps neutral oil
2 onions, sliced
1 tsp cumin seeds
4 garlic cloves, minced
1 small piece ginger, julienned
1 green capsicum, seeds removed and cut into strips
1 red capsicum, seeds removed and cut into strips
1 tsp garam masala
½ tsp red chilli powder
1 tbsp lemon juice
salt to taste
Fresh coriander, chilli slices and lemon wedge – to serve

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Add chicken, tomato paste, lemon juice, smoked paprika, turmeric and salt to a bowl. Mix well and marinate for 30 minutes in the fridge.Heat oil in a large wok on high. Add onion and stir-fry for 2-3 minutes until starting to soften.
Add cumin seeds, garlic, ginger and marinated chicken. Stir-fry on high for 3-4 minutes until chicken turns opaque.
Add peppers, garam masala, chilli powder, lemon juice and salt. Toss and mix well. Stir-fry for 3-4 minutes until peppers have slightly softened and everything is heated through.
Remove from heat. Garnish with coriander and chilli slices. Serve with a lemon wedge and some rice and yoghurt on the side.