Chicken jalfrezi

• onion↗½ large

  coarsely chopped

• garlic cloves↗2

  chopped

• green chili↗1

  finely chopped

• vegetable oil↗

  for frying

• prune tomatoes↗400g can g
• ground coriander↗1 tbsp tbsp
• ground cumin↗1 tbsp tbsp
• turmeric↗1 tsp tsp
• chicken breasts↗2-3

  cut into cubes

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• turmeric↗1 tsp tsp
• onion↗½ large

  chopped

• red pepper↗1

  chopped

• red chilies↗2

  finely chopped (optional)

• гарам масала↗2 tsp
• жменя свіжих, нарізаних листя коріандру
• відварений басматі рис

  або наан для подачі

Step-by-step instructions

1. 1

   Take 2–3 chicken breast cubes and coat them with 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric, then let them marinate in the fridge while you make the sauce.

2. 2

   For the sauce, sauté ½ large coarsely chopped onion, 2 chopped garlic cloves and 1 finely chopped green chili in a large pan with a little vegetable oil for about 5 minutes, until browned.

3. 3

   Add 300 ml water to the onion mixture and simmer for about 20 minutes.

4. 4

   Meanwhile, place the 400 g can of plum tomatoes in a blender and blend well to a smooth consistency.

5. 5

   Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about one minute. Add the tomatoes to this pan and simmer for about 10 minutes.

6. 6

   Then blend the onion mixture in the blender and add it to the spicy tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze for later use.

7. 7

   Fry the marinated chicken in vegetable oil, stirring constantly. After a few minutes reduce the heat and add the remaining ½ chopped onion, 1 chopped red pepper and 2 finely chopped red chilies. Stir until the onion and pepper become soft.

8. 8

   Add the previously prepared sauce to the cooked chicken and simmer for about 10–20 minutes, adding a little water if the sauce becomes too thick.

9. 9

   A few minutes before serving, stir in 2 tsp garam masala and a handful of chopped coriander leaves. Serve with basmati rice or naan.