Chicken Jalfrezi with Poppadoms


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


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.

  • Quick and easy
  • Family friendly
  • Good for batch cooking


  • Cooking poppadoms in the microwave is a great way of cutting down on unnecessary oil. All microwaves vary though so keep an eye on them as they cook.

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