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Chicken Jalfrezi

Comfort food at it's best. The turmeric in this dish will help to eliminate inflammation and joint pain!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2


  • 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.