Easy Chicken Jalfrezi

Ingredients

• 2 tablespoons olive or rapeseed oil
• 2 onions (sliced)
• 3 garlic cloves (grated or crushed)
• 3 cm ginger (grated)
• 1 teaspoon chilli flakes ((or to taste, or use fresh chillies, if you prefer))
• 2 teaspoons cumin seeds (ground)
• 2 teaspoons coriander seeds (ground)
• 3 teaspoons garam masala
• 2 teaspoons turmeric (optional)
• 600 g skinless chicken breast or thigh (diced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 400 g tin chopped tomatoes
• Salt and pepper (to taste)
• 2 tablespoons fresh coriander ((cilantro), chopped finely, plus extra for garnish)
• Pilau rice (cauliflower rice, plain rice and / or naan breads to serve)
• Pickles and/or chutneys to serve (optional)

Instructions

1. 1

   Put the oil into a deep, wide saucepan or sauté pan. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.

2. 2

   Add the garlic, ginger, chilli, cumin, coriander, garam masala and turmeric. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.

3. 3

   Next add in the chicken. Stir well to coat the meat in the onions and spices and then add the sliced peppers, chopped tomatoes, salt and pepper.

4. 4

   Bring the curry to the boil and then turn down the heat to medium-low and cook for 15 minutes with the lid off, or until the chicken has cooked through and the sauce has reduced to your liking. Stir occasionally.

5. 5

   Stir in the chopped fresh coriander (cilantro) and remove from the heat.

6. 6

   Serve with plain boiled rice, pilau rice or cauliflower rice and/or naan breads. Garnish with more chopped coriander (cilantro)