Chicken Jalfrezi

For 2 servings

• chicken breasts, cut into strips2
• vegetable oil1 tbsp
• onion, sliced1/2
• garlic clove, crushed1
• grated ginger1/2 tsp
• ground cumin1 tsp
• turmeric1/2 tsp
• chilli powder (adjust to taste)1 tsp
• red pepper, sliced1/2
• green pepper, sliced1/2
• tin chopped tomatoes200 g
• Fresh coriander, to serve

1. 1

   Heat the oil in a large pan over medium high heat. Add the onion and cook for 5 to 6 minutes until softened.

2. 2

   Add the garlic, ginger, cumin, turmeric and chilli powder. Stir for 30 seconds until fragrant, keeping it moving so the spices do not catch and burn.

3. 3

   Add the chicken and cook for 5 to 6 minutes, stirring, until sealed on all sides.

4. 4

   Add the peppers and cook for 3 to 4 minutes until slightly softened but still with some bite.

5. 5

   Pour in the chopped tomatoes and simmer for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through with no pink in the middle and the sauce has thickened.

6. 6

   Scatter with fresh coriander before serving with rice or naan.