CHICKEN JALFREZI

·         ½ a large onion, chopped

·         2 tsp crushed garlic

·         1 green chilli, chopped

·         1 tin plum tomatoes

·         Just under half pint of water

·         1 tbsp ground coriander

·         1 tbsp ground cumin

·         1 tsp turmeric
           1 tsp chilli powder

·         2 or 3 chicken breasts cubes

·         1 red pepper, chopped

·         ½ a large onion, sliced

·         2 red chillis (optional)

·         1 tsp ground cumin

·         1 tsp ground coriander

·         Salt to taste

·         2 tsp garam masala

·         A handful of fresh, chopped coriander leaves

Coat the chicken in the cumin, ground coriander and turmeric then leave to marinade in the fridge for at least two hours. To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer for around 20 minutes. While that is simmering, put the plum tomatoes in a blender. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato ‘sauce’ to this pan and simmer for around 10 minutes. Next give your onion mix a blender and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use. Fry the marinated chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chilies. Stir until the onions and pepper soften. Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes, add salt to taste and stir in the garam masala and chopped coriander leaves. Serve with basmati rice or naan bread.