Murgh Jalfrezi

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Green peppers

  Hot chili, raw

  100g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Onions

  Raw

  2 large or 300g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Tomato puree

  Canned, without salt added

  2 tsp or 10g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 ⅛ breast fillet or 600g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

Directions

1. Heat 2 tablespoons of the oil in a heavy-based frying pan over high heat and fry the sliced onion for 7-8 minutes, until soft. Add the ginger-garlic paste and the tomato puree and fry for a further 3-4 minutes until well blended. Remove from the heat, leave to cool slightly, then transfer to a blender and blitz until smooth, adding enough water to turn the blades and make a thick curry paste. Set aside.
2. Heat remaining oil in a heavy-based saucepan over high heat and fry the cumin seeds until they darken slightly, then add the chicken and fry until sealed. Add the green pepper and chunks of onion, sprinkle in the ground spices, stir in the curry paste, and season with salt. Pour in about 100ml water to make a thick sauce consistency and cook over medium heat for 12-15 minutes, until the chicken is cooked through.
3. Add the tomato and cook for a couple of minutes until soft but not mushy, then remove from the heat. Season to taste, garnish with coriander, and serve hot with rice.