Chicken Jalfrezi a healthy comfort food!
The first time I experienced Indian or Thai food I was in my fifties! It was love at first bite. I love the amazing aroma as the food is cooking, the interesting combination of sweet and savory spices, and the nutritional profile.
Curry contains Turmeric, a powerful anti-inflammatory. Anyone with chronic inflammation should learn to eat curry dishes.
This is a quick and easy dish if you purchase the organic Seeds of Change Jalfrezi sauce. My mouth is watering! I actually discovered this sauce by looking in the mark down bin at the grocery store…thought I’d give it a try and I wasn’t disappointed.
Make it Alkaline
Make this Chicken Jalfrezi an alkaline dish by adding some raw veggies such as peppers, tomatoes or carrots to the chicken and sauce AFTER it is cooked, yep, just drop thin sliced veggies in for a nice crunchy addition.
Serve Chicken Jalfrezi alongside a scoop of organic brown rice or saffron rice and the Thai Cabbage salad included with this recipe.
Add coconut milk and it your Chicken Jalfrezi becomes a creamy Thai style curry.
- 1/2 cup cooked brown rice per person
- 1 organic roasted chicken
- 1 jar Seeds of Change Jalfrezi
- 1 onion chopped
- 4 cloves garlic minced
- 1 zucchini sliced in about 1/4 inch slices
- 1/2 red pepper cut in bite sized chunks
- 2 tbsp grapeseed oil
- coconut milk optional
Thai Cabbage Slaw
- 1 bag angel hair cabbage or 1/4 head finely sliced green cabbage
- juice of one lime
- 2 tbsp Grape seed oil
- 1/4 tst chili pepper flakes
- 1/3 cup raw cashew pieces
- 1/4 cup cilantro chopped
- Buy an organic roasted chicken and take the meat off, slice it or chunk it up.
- Put all but 1 cup of the chicken in the freezer in zip loc brand baggies.
- Next, slice your favorite veggies, I used onion, garlic, zucchini and red pepper. You could also use green beans, cauliflower, broccoli, peas, etc.
- Saute veggies in some grapeseed oil (about 1 Tblsp) for about 2 minutes.
- Add the chicken to the veggies and stir again.
- Add 1 jar of Seeds of Change organic Jalfrezi sauce (buy it at your grocery store in the health food section or Whole Foods Market), warm through.
- Add 1/2 can organic whole coconut milk and 1 teaspoon Asian fish sauce, (find it in the Asian section at your grocery or at Whole Foods Market) simmer for another 2 minutes.
- Serve over brown rice or Quinoa, top with some fresh chopped basil, or eat it as a soup like I did!
- Serve with a Thai Cabbage Slaw (takes 5 minutes to make).
Thai Cabbage Slaw
- Combine lime juice, grape seed oil, chili pepper flakes and pour over angel hair cabbage. Stir in raw cashews and cilantro.