Chicken jalfrezi

Chicken jalfrezi is a curry house favourite and this version shows it’s as easy as anything to make at home

Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, thinly sliced
• 1 tsp chilli powder
• 3 tsp ground turmeric
• pinch salt
• 750g/1lb 10oz skinless chicken breast, cut into large chunks
• 400g can chopped tomatoes
• 2 tsp ground ginger
• 3 tsp ground cumin
• 3 tsp ground coriander
• 2 tbsp melted butter
• 1 lemon, juice only

To serve

• basmati rice, cooked according to packet instructions
• 6 ready-made chapatis or naan breads
• 2 limes, cut into wedges
• 2 handfuls chopped fresh coriander leaves
• 1–2 red chillies, sliced

Method

1. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened.
2. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.
3. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.