CHICKEN JALFREZI

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Ingredients

For the sauce
½ large onion, roughly chopped
2 garlic cloves, chopped
vegetable oil, for frying
400g can plum tomatoes
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric

For the chicken
2-3 chicken breasts, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ large onion, sliced
1 red pepper, chopped
2 tsp garam masala
handful of fresh, chopped coriander leaves

DIRECTIONS

1. Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
2. To make the sauce, fry ½ roughly chopped large onion and 2 chopped garlic cloves in a large pan with a little vegetable oil, for around 5 minutes.
3. Add 300ml water to the onion mixture and simmer for around 10 minutes.
4. Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good mix until smooth.
5. Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
6. Next, mix your onion mixture in the food processor and add it to the spiced tomato sauce, stir and simmer for a few minutes.
7. Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion and 1 chopped red pepper. Stir until the onions and pepper soften.
8. Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
9. Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve as is, with basmati rice or naan bread.