CHICKEN JALFREZI

Serves 4 Takes 30 minutes

INGREDIENTS

• 3 tbsp rapeseed oil

• 1 medium onion, peeled and finely chopped

• 2 tbsp garlic and ginger paste

• 1 tbsp curry powder or mixed powder, shop-bought or homemade

• 1 tsp each of paprika, Kashmiri chilli powder, ground cumin and ground coriander

• 125ml/41/2fl oz unseasoned passata

• 250ml/9fl oz water or chicken stock

• 1 tsp black mustard seeds

• 20 fresh or frozen curry leaves

• 1 onion, peeled, thinly sliced

• 2 green finger chillies, thinly sliced

• 1/2 each green, red and yellow peppers, thinly sliced

• 700g/11/2lb tandoori chicken tikka, cooked chicken or raw chicken

• 3 tomatoes, quartered

• 1 tsp kasoori methi (dried fenugreek leaves)

• 3 tbsp fresh coriander, finely chopped

• Salt, to taste

• 2 limes, quartered

1. Heat half of the oil in a pan over a medium-high heat. When visibly hot, stir in the chopped onion and fry for around 5 minutes or until soft and translucent. Stir in the garlic and ginger paste and fry for another 30 seconds. Then add the ground spices and the passata. Bring to a simmer, then add 125ml/41/2fl oz of water or unsalted chicken stock. Take off the heat and allow to cool a little. Blend this sauce until smooth and set aside.

2. Wipe the pan clean – no need to make it spotless – then add the remaining oil over a mediumhigh heat. Stir in the mustard seeds and when they begin to crackle, add the curry leaves. Fry for around 30 seconds until fragrant. Add the thinly sliced onion, chillies and peppers and fry until the vegetables are around 70% cooked through. Then add the chicken tikka or raw chicken. If using raw chicken, you might need to add more liquid to help it cook through.

3. Stir in the blended sauce. It may be a bit too thick, so add more water or stock if needed. If it’s too runny, cook it down until you are happy with the consistency. Add the tomatoes and push them right into the simmering sauce.

4. Once you are happy with how it all looks, sprinkle in the kasoori methi by rubbing it between your fingers, then add the chopped coriander and season with salt to taste.

5. Serve with the quartered limes, which you can squeeze and drizzle over the curry to taste at the table.

‘Jalfrezis have always been made with leftover cooked meat, so this is a good one to use tandoori chicken tikka in’