Chicken jalfrezi with spinach, brown rice & quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g brown rice
- 100g quinoa
- 1 tbsp rapeseed oil
- 1 red onionsliced
- 500g chicken breastsliced into strips
- 1 tsp cumin seeds
- 2 tsp minced garlic
- 2 tsp minced ginger
- 120g tomato purée
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 3 peppers(red, yellow and green), sliced
- 200g baby spinach leaves
- handful of fresh corianderto serve
Nutrition: Per serving
- kcal446low
- fat11glow
- saturates1g
- carbs43g
- sugars11g
- fibre8ghigh
- protein39g
- salt0.33g
Method
step 1
First, prepare the rice and quinoa. Wash and rinse the brown rice well, then tip into a pan of salted boiling water. Reduce the heat and simmer for 20 mins, then add the quinoa and cook for a further 10 mins.
step 2
While the rice is cooking, heat the oil in a large pan on a medium heat and fry the onion until it’s just turning brown. Add the chicken strips and fry until brown, then add the cumin seeds, garlic and ginger. Mix for a minute, then tip in the tomato purée, turmeric, coriander, chilli powder and a pinch of salt, then mix well.
step 3
Pour 300ml boiling water into the spiced chicken mixture and simmer until the gravy turns a rich red, about 10 mins, then stir in the garam masala, peppers and spinach. Cover and cook on medium heat for a few minutes until the spinach is wilted but the peppers still have a slight bite to them. Add a little water to adjust the consistency as desired. Drain the rice and quinoa and serve with the chicken and coriander sprinkled over.
