Chicken Jalfrezi with Roasted Paprika and Tomato Rice
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 skinless chicken breast fillet (s)
- 2 chilli peppers or hot peppers
- 3 bell peppers, different colors
- 2 onion (s), red
- 1 lemon (s)
- 1 can egg tomato (s), 400 g
- 2 tablespoon, heaped curry paste
- 2 tablespoon white wine vinegar
- 3 tablespoon, heaped yogurt
- 300 g basmati rice
- 15 g coriander
- 150 ml water
- Cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the curry paste with 1 tablespoon of yogurt and a little salt. Cut the chicken into 4 equal pieces, then turn in the curry mixture and let it steep.
- Roast the chilli and bell peppers in a grill pan (even better with a gas stove) until the skin is burned and blistered, then scrape off the charred skin and discard the stems and seeds.
- Cut the peppers into 3 - 4 cm pieces. Drizzle the chilli peppers on a plate with the vinegar.
- Peel and quarter the onions. Separate the individual layers of the columns from each other and fry them in a casserole over high heat without fat until they are well browned. Then take it out and set it aside for a moment.
- Remove the meat from the marinade and fry for about 2 - 3 minutes, then add the onions and peppers and fry for another 2 - 3 minutes while turning.
- Put the rice in boiling, lightly salted water, then place a sieve on the saucepan and pour the tomatoes so that the juice drips into the rice. Cook the rice according to the instructions on the packet and then drain.
- Chop the tomatoes, add to the meat and add 150 ml of water. Cook for about 15 minutes until the sauce thickens. Season to taste with a little salt and pepper.
- Pluck the coriander and cut the lemon into wedges.
- Serve the rice and curry with the rest of the yoghurt, a little cayenne pepper, the coriander leaves and the lemon and serve with the vinegar chili peppers.
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