chicken jalfarezi
Ramadan is the ninth month of the Islamic lunar calendar. The month’s sunrise-to-sunset fasting officially begins on the first night that the new crescent moon is visible.
All through September we have looked at morning meals as breakfast. During Ramadan, the daily fast is broken with and evening meal called iftar. So if we are talking about breakfast, let’s have look at breaking of the fast not in the morning. This is a popular Pakistani dish. This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef.
Serves 4
INGREDIENTS
4 teaspoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 tomatoes, chopped
1 teaspoon white vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 small red bell pepper, chopped
1 pound chopped cooked chicken
salt to taste
4 sprigs fresh cilantro, for garnish
DIRECTIONS
- Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender.
- Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
- Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.
Nutritional Information
Amount Per Serving Calories: 294, Total Fat: 13.5g, Cholesterol: 85mg, Sodium: 211mg, Total Carbs: 9.6g, Dietary Fiber: 2.5g, Protein: 32.8g
Calculated points: 7
