Not sure if this recipe has already been posted, but never mind if it has. It is from the free booklet that came with a SW mag recently.
Chicken Jalfrezi - for 4, syn free
4 chicken breasts
1 onion
1 red and 1 yellow pepper
2 garlic cloves
1 inch of fresh root ginger
Fry light
1 tablespoon medium curry powder
1 teaspoon each of ground cumin and coriander
salt and freshly ground black pepper
handful of fresh coriander
400g can of chopped tomatoes
1.Place the chicken between sheet of cling film and flatten with rolling pin. Cut chicken into strips and put to one side. Prepare the other ingredients - finely slice onions, deseed and slice peppers, crush the garlic and grate the ginger.
2. Spray a pan with frylight and cook the onion, peppers, garlic and ginger for 6-8 mins. Add curry powder, ground cumin and coriander, season and stir for 1-2 mins.
3. Throw in the chicken and cook for 4-5 mins. Roughly chop the coriander and stir in the pan along with the tomatoes and 3.5fl oz of water. Cover and simmer for 15 mins or until chicken is tender.
I serve this with either 28g of dried rice (cooked of course) or cooked veg, such as cauli, broccoli, etc. It is absolutely gorgeous and is even better the next day.