Wedges & Weights Chicken Jalfrezi

The dark nights are drawing in, Strictly’s on the tele, and I don’t know about you but a Saturday night on the sofa beats freezing your arse off on a night out any day. But before you grab the local takeaway menu this weekend, why not save your pennies by whipping up this super sexy chicken jalfrezi – yep, I’m calling a curry sexy. It tastes bloomin’ incredible! Even my other half said, and I quote “this actually tastes as good as a takeaway”. Try it for yourself…

INGREDIENTS (serves 4)

  • 1 Tbsp coconut oil
  • 1 Large onion, diced
  • 2 Garlic cloves, finely chopped
  • 1 Medium red chilli, finely chopped
  • Approx 2cm ginger, finely chopped
  • 2 Medium tomatoes, diced
  • 250g Pasata
  • 1 Tbsp tomato puree
  • 250ml Canned coconut milk
  • 600g Chicken breast, diced
  • 1/2 Tsp chilli powder
  • 1 Tsp turmeric
  • 2 Tsp garam masala
  • 150ml Water
  • 1 Red pepper, diced
  • 1 Green pepper, diced


  1. Heat the coconut oil in a large saucepan.
  2. Add the onion, garlic, chilli and ginger and stir until cooked.
  3. Add to the saucepan the chopped tomato, pasata, tomato puree and coconut milk, mix well and cook for 5 minutes.
  4. Then add the chicken and spices, stirring occasionally for 5 minutes.
  5. Add the water, mix and bring to the boil.
  6. Turn to a low heat, place the lid on the saucepan and cook for 20 minutes.
  7. Remove the lid, add the peppers and cook for a further 15 minutes without the lid.
  8. Serve with cauliflower couscous for a low-carb meal or rice for a great high-carb post workout option.

Snap me your Saturday night fakeaways!