A delicious homemade chicken jalfrezi or murgh jalfrezi from Indian chef Manju Malhi
Serves 4
Preparation time: 10 minutes
Cooking time: 20-25 minutes
1. Heat the oil in a large saucepan over a medium heat. Add the onions, garlic and chillies and fry, strirring frequently, for 6-8 minutes until the onions are golden brown.
2. Add the curry paste, the tomato puree 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.
3. Bring 250ml water to the boil and pour this into the pan.
4. 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. Serve hot with naan breads.
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