Chicken Jalfrezi

Begin by mixing the following in a bowl and set aside:

• 3-4 chicken breasts, chopped into bite-sized pieces
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp Garam Masala

Add the following to an oiled pan and cook on medium-low until golden and soft:

• 1/2 large red onion, chopped
• 2 garlic cloves, chopped
• 1 green chilli, chopped (feel free to add more spice – I’m just a weakling!)
• 1 thumb ginger, grated
• generous pinch of salt

Once the above has been coloured, add in the following and cook for 3-4 minutes until fragrant. Add more oil if you need to:

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tbsp Garam Masala

Add your cooked onion and spice mix to a blender with the following and pulse into a smooth sauce (this can be frozen for a rainy day!):

• 250ml chicken stock
• 1 x tin of peeled plum tomatoes

Reusing your hot pan, sit it back on high heat with a generous glug of oil and a couple of knobs of butter and sear your spiced chicken. Once the chicken is golden all over, add the following and cook until golden and softened.

• 1 red pepper, chopped into bite-sized pieces
• 1 green pepper, chopped into bite-sized pieces
• 1/2 red onion, finely sliced

Add the sauce to the pan and simmer for 15 minutes until thickened and delicious. Season and serve.