Chicken Jalfrezi

Name: Chicken Jalfrezi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Vegetable oil; 2 Green chillies (finely chopped; could have more or less depending on desired spice level); 1 Garlic cloves (crushed); 0 Ginger (thumb-size piece, grated); 1 Onion (finely chopped); 2 Bell peppers (1 red and 1 green, deseeded and finely chopped); 1 tbsp Water; 4 Chicken breasts (chopped into small pieces); 400 g Chopped tomatoes (tinned); 0 Fresh coriander (handful, chopped)

[[ recipeID=recipe-8lhta041b, title=Chicken Jalfrezi ]]

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2 tbsp Vegetable oil
2 Green chillies (finely chopped; could have more or less depending on desired spice level)
1 Garlic cloves (crushed)
Ginger (thumb-size piece, grated)
1 Onion (finely chopped)
2 Bell peppers (1 red and 1 green, deseeded and finely chopped)
1 tbsp Water
4 Chicken breasts (chopped into small pieces)
400 g Chopped tomatoes (tinned)
Fresh coriander (handful, chopped)

Instructions

Heat the oil in a deep, heavy-bottomed pan on a medium heat
Add your first Teaspoon Club spice packet and fry for 1 minute until the seeds start to pop and are fragrant
Add the chillies, garlic, ginger, and onion and fry for 2 minutes
Add both peppers to the pan. Fry for a further 5 until the onion is softened
Add your second Teaspoon Club spice packet and mix well. Fry the mixture for 2 minutes coating the vegetables thoroughly in the spices
Add your final Teaspoon Club spice packet with 1 tablespoon of water and mix your curry well. Fry for another 2 minutes
Add the chicken and brown all over, frying for 5 minutes or so and stirring as it cooks
Add the chopped tomatoes and fresh coriander and stir well
Cover the pan and cook for up to 15 minutes on a medium heat until the chicken is tender and cooked white through. If your curry is looking a little dry, add a little boiling water and stir through
Serve hot with rice

Notes

This Bengali classic curry is packed full of flavour with brightly coloured peppers making it a lovely, tasty dish.