Slow Cooker Chicken Jalfrezi (HC)
Ingredients
- 4 chicken fillets
- 1 large onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 small red chilli (optional)
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp ground coriander
- Pinch of black pepper
- 2 tbsp curry paste (jalfrezi)
- 1 tbsp tomato puree
- 1 tin chopped tomatoes
- 1 chicken or vegetable stock cube (low sodium)
- 2 large handfuls of spinach
- 1-2 tbsp full-fat Greek yoghurt (optional)
To serve per portion:
- 60g brown rice
- 3 tbsp peas (fresh or frozen) (or any veg, broccoli, green beans etc)
- 1 tbsp fresh coriander, chopped (optional)
Instructions
Add all ingredients except the spinach and yoghurt to the slow cooker. Stir well to combine.
Cover and cook on high for 4 hours or on low for 6–8 hours.
About 30 minutes before serving, shred or slice the chicken using two forks and return it to the slow cooker. Add the spinach and continue cooking for the remaining 30 minutes.
A few minutes before serving stir through the Greek yoghurt (is using), taste before serving and adjust seasoning or spices if needed.
Cook the brown rice according to the packet instructions.
Steam or boil the peas until just tender.
To serve, plate the shredded chicken with the rice and peas. Top with fresh coriander if using.
Note - This recipe makes 4 portions. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.