Chicken Jalfrezi with Poppadoms

Ingredients

Serves 1

1 tsp coconut oil
150g chicken breast, cut into bite-sized pieces
1 small onion, peeled and sliced
½ green pepper, deseeded and cut into chunks
½ red pepper, deseeded and cut into chunks
1 tomato, diced
1 clove garlic, peeled and crushed
½ tsp hot or mild chilli powder
½ tsp ground cumin
½ tsp garam masala
½ tsp turmeric
2 tsp tomato purée
10g almond butter
Splash water
1 tbsp yoghurt, such as greek, natural or soya
Salt and pepper
2-3 poppadoms, cooked in the microwave

Method

Heat the coconut oil in a deep frying pan over a high heat, add the chicken and fry for 5 minutes until browned. Remove from the pan with a slotted spoon and set aside.

Tip the onion, peppers, tomato and garlic into the pan and fry for 7-8 minutes until softened. Add the spices, fry for a minute then stir in the tomato purée and almond butter. Add a splash of water, return the chicken to the pan and cook for 2-3 minutes until the sauce has thickened and the chicken is cooked through.

Remove from the heat, stir through the yoghurt and season with salt and pepper. Serve with the poppadoms.