Chicken jalfrezi

Ingredients

• 4 tbsp vegetable oil
• 2 cm x 3 cm piece ginger, thinly julienned
• 1 red capsicum, cut into 3 cm chunks
• 1 green capsicum, cut into 3 cm chunks
• 1 red onion, cut into 3 cm chunks
• Salt
• 1 brown onion, finely chopped
• 3 garlic cloves, roughly chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp chilli powder (optional)
• 1 tsp garam masala
• 600 g chicken thigh fillets, cut into 5 cm chunks
• 200 ml passata
• 3 tbsp tomato sauce
• 2 tbsp dried fenugreek leaves (kasuri methi), or roughly chopped fresh coriander leaves

Instructions

1. Heat a large frying pan or wok over medium-high heat and add half the oil. Add half the ginger, then the capsicums and red onion. Season with salt, then toss for about 2 minutes, or until just softened but still retaining some crunch. Remove from the pan to a plate, then return the pan to the heat.
2. Add the remaining oil to the pan, then add the brown onion, garlic and remaining ginger. Fry for about 2 minutes, then add the ground spices. Add the chicken and stir. Pour in the passata and tomato sauce. Season well with salt, bring to a simmer, cover and simmer for about 5 minutes, or until the chicken is cooked through. If the pan starts to look dry, add a little hot water. Return the cooked vegetable mixture to the pan along with the fenugreek leaves (or coriander). Stir to combine, then taste and adjust seasoning to your liking, then remove from the heat and serve.

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