Quick and easy Jalfrezi recipe

A few weeks ago I cooked a rather tasty chicken Jalfrezi, following an adapted version of the jalfrezi recipe which can be found in Manju Malhi's fantastic Easy Indian Cookbook. The book itself is fantastic and offers something for all tastes, including vegetarian recipes, desert ideas and even menu suggestions.

I used store cupboard ingredients so here is my slightly adapted recipe (original calls for root ginger and a green chilli which I didn't have.)

Serves 2

1 1/2 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, sliced
4 tsp Manju curry paste (see below) - the recipe actually calls for half of this but I used 4 tsp!
1/2 tbsp tomato puree
1/8 tbsp salt
1 large/ 2 smaller chicken breasts
1 green pepper, sliced

Manju curry paste

2 tbsp vegetable oil

2 tsp tomato puree
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1/2 tsp garam masala
1/4 tsp chilli powder
1/4 salt

Heat the oil in a large saucepan over a medium heat. Add the onions and garlic, stirring frequently for around 6 minutes until they are golden brown.

Add the curry paste, 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.

Bring 125ml water to the boil and pour into the pan.

Stir the green peppers into the pan and then simmer uncovered for five minutes, stirring occasionally until the sauce thickens and the chicken is thoroughly cooked.

Serve with rice or naan as you wish!