Chicken Jalfrezi


1 large bottled roasted red pepper in brine, drained

2 medium onions, 1 roughly chopped and 1 sliced

30g root ginger, peeled and roughly chopped

4 large garlic cloves

1 small red pepper, deseeded and sliced

1 small yellow pepper, deseeded and sliced

2 tsp hot curry powder

2 tsp garam masala

230g can chopped tomatoes

4 tbsp tomato purée

1 chicken stock cube, crumbled

700g skinless and boneless chicken breasts, cut into bite-sized pieces

10g fresh coriander, chopped

salt and freshly ground black pepper

  • Put the roasted red pepper, roughly chopped onion, ginger and garlic in a food processor and whizz until puréed.

  • Place 1tbsp over a medium heat. Add the sliced onion and the red and yellow peppers and fry for 5 minutes.

  • Add the roasted pepper purée to the pan along with the curry powder, garam masala, chopped tomatoes, tomato purée, stock cube and 300ml boiling water and simmer for 10 minutes.

  • Add the chicken and simmer for 10 minutes or until the chicken is cooked through.

  • Stir through the coriander, season to taste

Serve hot with rice and or vegetables


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