Chicken Jalfrezi with Spinach, Brown Rice and Quinoa

Name: Chicken Jalfrezi with Spinach, Brown Rice and Quinoa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 500 g chicken breast sliced into strips; 100 g brown rice; 100 g quinoa; 3 bell peppers, sliced; 200 g baby spinach leaves; 1 red onion, sliced; 2 tsp minced garlic; 2 tsp ginger; 1 tbsp rapeseed oil; 120 g tomato puree; 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp ground coriander; 1 tsp Kashmiri chilli powder; 1 tsp garam masala; 1 handful fresh coriander

This chicken jalfrezi is a vibrant, spice-forward dinner with tender strips of chicken, sweet peppers, and wilted spinach in a richly seasoned tomato sauce. Served over a hearty mix of brown rice and quinoa, it is a satisfying, high-protein meal that works well for weeknights and meal prep alike.

Servings4 Portions

Prep Time5 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

chicken breast sliced into strips
500 g
brown rice
100 g
quinoa
100 g
bell peppers, sliced
3
baby spinach leaves
200 g
red onion, sliced
1
minced garlic
2 tsp
ginger
2 tsp
rapeseed oil
1 tbsp
tomato puree
120 g
cumin seeds
1 tsp
turmeric
1 tsp
ground coriander
1 tsp
Kashmiri chilli powder
1 tsp
garam masala
1 tsp
fresh coriander
1 handful

Step-by-Step Instructions

Rinse the brown rice well under cold water. Bring a pan of salted water to the boil, add the rice, then reduce the heat and simmer for 20 minutes. Stir in the quinoa and continue cooking for 10 minutes, or until both grains are tender.

Meanwhile, heat the rapeseed oil in a large frying pan or saute pan over medium heat. Add the sliced red onion and cook for 5 to 6 minutes until softened and lightly browned. Add the chicken strips and cook for 4 to 5 minutes, stirring often, until the chicken is lightly golden on the outside.

Stir in the cumin seeds, garlic, and ginger, and cook for 1 minute until fragrant. Add the tomato puree, turmeric, ground coriander, Kashmiri chilli powder, and a pinch of salt, then stir well to coat the chicken evenly in the spices.

Pour in 300 ml boiling water and bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.