Chicken Jalfrezi

Ingredients

• 680 g (1½ lb) Boneless, skinless chicken thighs, cut into large bite-size pieces
• 3 tbsp Neutral oil
• 2 Onions, 1 finely chopped, 1 cut into wedges
• 1 Red pepper, cut into chunks
• 1 Green pepper, cut into chunks
• 4 Garlic cloves, finely chopped
• 1 tbsp Fresh ginger, finely grated
• 2 Green chillies, sliced; keep the seeds for more heat
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 2 tsp Chilli powder or paprika
• 400 g can (14 oz) Chopped tomatoes, canned
• 1 tbsp Tomato purée
• 1½ tsp Garam masala
• 1 tbsp Lemon juice
• 1 tsp Fine salt
• Small handful Fresh coriander (cilantro), chopped

You’ll need: Large, deep frying pan, Second frying pan, Instant-read thermometer

Method

1. 1

   Build the base. Heat 2 tbsp of the oil in a large, deep frying pan over medium heat. Add the chopped onion and cook for 8 minutes, until soft and golden. Add the garlic, ginger and green chillies and cook for 1 minute.

2. 2

   Add the spices. Stir in the cumin, ground coriander, turmeric and chilli powder with a splash of water and cook for 1 minute. Add the tomatoes, tomato purée and salt, and simmer for 8 minutes, until thick.

3. 3

   Cook the chicken. Add the chicken and simmer gently, partially covered, for 12 to 15 minutes, stirring now and then, until the chicken is cooked through and reaches at least 75°C (167°F) at the thickest piece. Add a splash of water if the sauce gets too thick.

4. 4

   Add the peppers. In a separate pan, heat the remaining oil over high heat and fry the onion wedges and peppers for 4 to 5 minutes, until charred in spots but still with a bite. Stir them into the curry with the garam masala and lemon juice.

5. 5

   Serve. Taste, add salt if needed, and scatter with fresh coriander. Serve with rice or naan.