I made chicken jalfrezi for lunch today, recipe is available on my highlights and I have also written it down below.

#ChickenJalfrezi #SalmasRecipes

Chicken Jalfrezi
Ingredients:
2 medium chicken breast (clean, cut in medium cubes, wash & drain)
2 medium onions (cut in medium cubes)
1 large pepper (cut in medium cubes)
5 green chillies (slice in half)
2 medium tomatoes (chop small)
1 tin chopped tomatoes
Ginger paste/grate 1 full tsp
Garlic paste/ grate 1 full tsp
3 bayleaves
3 cinnamon sticks
Salt to taste
Ghee/clarified butter 1 tablespoon
Cooking oil 2-3 tablespoon
Fresh coriander to garnish 3-4 tbs

Spices (I used a normal tsp)
Chilli powder 2 & 1/4 tsp (for less spicy use less powder)
Bolsts hot curry powder 1 tsp
Garam Masala 1/2 tsp
Cumin powder 1 & 1/2 tsp
Coriander 1 & 1/2 tsp
Tumeric powder 1/3tsp

Method

Prepare the chicken as instructed and keep aside.

In a pot/wide pan add 1 tablespoon of ghee. Once the ghee melts, add the chicken and cook on both sides for 5-6 minutes on medium heat. Once done take the chicken out the pan and keep aside. If their is any remaining stock, keep it separately in a cup to use later.
In the same pot add 2-3 tbs oil, when the oil is hot add the ginger, garlic, bayleaves and cinnamon sticks. Fry this few minutes on low heat until slightly golden. Make sure to stir at times.

Add the onions, salt and chillies. Cook this just above low heat stirring now and then until the onions are soft.

Once the onions are soft, add the spices as listed under ingredients earlier.

Mix and cook the spices for about 10-15 minutes. If the spices becomes too dry add any remaining stock that you kept earlier or add some hot boiled water to prevent it from burning. Stir the spices at times.

When the spices are cooked add the chopped tinned tomatoes.

Cook this for 2-4 minutes then add the chicken.

Mix the chicken and cook for 5-6 minutes on medium heat, make sure to stir at times.

Add the chopped tomatoes & pepper.

Mix and cook on medium heat, stirring at times, adjust heat if required.
Cook until the chicken is fully cooked and the curry is dry & thick but not runny as a guide about 15 minutes.

Serve hot with rice or naan bread.

Lunch from earlier today, Akhni/Mutton & Chickpeas Pilau Rice, Lentil Pakora & Lamb Samosas

. Recipe for the rice & pakora is available on my highlights, only difference is I added chickpeas after the onion was fried and I didn’t add tumeric powder when I cooked my meat, I prefer the colour to be milder.

I also cooked Chicken Alo, King Prawns & Pepper, Spiced Basa Fillet, Dhall, Peri Peri Chicken Fillets & finally Cous Cous.
I hope you all had something delicious for dinner and wishing you all a lovely week ahead. One more week to go before half term 🧡♥️🧡

Spaghetti bolognaise (serves 4)

Ingredients
2 medium onions
2 sticks of celery
2 medium carrots
1 red pepper
1 clove of garlic
80 g mushrooms
2 tbsp. vegetable oil
400 g extra lean mince
1 tsp. mixed herbs
2 tbsp. tomato puree
400 g can of chopped tomatoes
300 g uncooked wholewheat spaghetti
40 g parmesan
Starter: Small bowl (150g) of vegetable soup from can

Instructions
1. Chop the onion, celery, carrot, red pepper, garlic and mushrooms and
place aside
2. In a saucepan, heat the vegetable oil and add the extra lean mince,
stirring frequently, until the mince is browned and cooked all the way
through
3. Add the vegetables and the garlic and cook for a further five minutes
4. Add the mixed herbs, tomato puree and the tinned chopped tomatoes
and leave to simmer for 20-30 minutes
5. Whilst the bolognaise is simmering, boil the water for the pasta and cook
the wholewheat spaghetti in the unsalted water, according to the pack
instructions
6. Drain the pasta, serve and place the bolognaise mixture on top
7. Finish with a small grating of parmesan cheese

Salmon and new potatoes (serves 2)

Ingredients
2 large salmon fillets (140 g cooked weight each)
10 cherry tomatoes
350 g new potatoes boiled in unsalted water
2 tsp. polyunsaturated spread
160 g frozen broccoli
80 g low fat soft cheese
Squeeze of lemon juice
Dessert: Fruit salad (140g per person)

Instructions
1. Preheat the oven to 180 °C and place the salmon fillets and cherry tomatoes
onto a baking tray.
2. Place the baking tray into the pre-heated oven and cook the salmon until it is hot
all the way through
3. Boil the new potatoes in unsalted water until cooked, drain and stir in margarine
4. Steam or boil the frozen broccoli according to the pack instructions, just before
serving
5. Once cooked, place the food onto plates and top the salmon with soft cheese
and a squeeze of fresh lemon juice

Chicken curry (serves 4)

Ingredients
280 g uncooked brown rice
500 g chicken breast
1 large onion
1 red pepper
1 green pepper
1 jar of shop bought tomato-based curry sauce such as Rogan Josh, Balti or Jalfrezi
½ tbsp. low fat plain yogurt per person to serve

Instructions
1. Boil the water for the rice and add the uncooked brown rice to the
saucepan and cook according to the pack instructions (usually 30 – 40
minutes)
2. Slice or dice the chicken breasts into smaller pieces
3. Cut the onion, red pepper and green pepper into chunks or slice
4. Heat the chicken on a low heat in a saucepan with a small amount of the
curry sauce, until the chicken is cooked all the way through.
5. Add the onion, red and green peppers and the rest of the sauce and simmer
for around 20 minutes or until the vegetables have just started to soften
6. Drain the rice and serve with the curry, placing a tablespoon of the low fat
plain yogurt on each plate.

Vegetarian bean chilli (serves 4)

Ingredients
280 g uncooked brown rice
2 cloves of garlic
1 large onion
1 green pepper
1 grated carrot
400 g can of chopped tomatoes
400 g can of kidney beans, rinsed and drained
400 g can of chickpeas, rinsed and drained
1 tbsp. vegetable oil
2 tsp. chilli powder
1 tsp. cumin
2 tbsp. tomato puree
4 tbsp. low fat plain yogurt
Dessert: Small chocolate mousse (60g per person)

Instructions
1. Boil the water for the rice and add the uncooked brown rice to the saucepan
and cook according to the pack instructions (usually 30 – 40 minutes)
2. Chop the garlic cloves, onion and green pepper and grate the carrot and put
aside
3. Drain and rinse the kidney beans and chickpeas
4. Heat up 1 tbsp. of vegetable oil in a pan or wok and fry the onion, garlic,
chilli powder and cumin for 1-2 minutes
5. Add the chopped pepper, grated carrot, canned tomatoes, tomato puree,
chickpeas and kidney beans and simmer until the desired consistency is
reached
6. Drain the rice and serve the chilli with rice and place a tablespoon of low fat
plain yogurt on each plate of chilli.