Chicken Jalfrezi

Serves 4

Ingredients

3 tbsp vegetable oil
2 onions, chopped
4 garlic cloves, sliced
2 green chillies, chopped
4 tsp Manju’s Quick Curry Paste (see below)
¼ tsp salt
500g/1lb boneless, skinless chicken breasts, chopped into bite sized pieces
5cm/2in piece root ginger, peeled and grated
2 green peppers, seeded and sliced

For the Curry paste

2 tbsp vegetable oil
2 tsp tomato puree
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
½ tsp garam masala
¼ tsp chilli powder

Method

• Heat the oil in a large saucepan over a medium heat. Add the onions, garlic and chillies and fry stirring frequently, for 6-8 minutes until the onions are golden brown.
  For the curry paste, mix all the ingredients in a small bowl to form a thick reddish brown paste.
• Add the paste and salt and stir for 1 minute. Stir in the chicken pieces and continue stirring for 7-8 minutes until they change colour and the spices blend with the chicken.
  Bring 250ml/9 fl oz/1 cup water to the boil and pour this into the pan.
• Stir the ginger and green peppers into the pan and then simmer, uncovered for 5 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
  Check by cutting a piece of chicken in half – the juices should run clear.