Chicken Jalfrezi

Serves 4

Time 30 minutes plus marinating

Ingredients

2 tbsp coconut oil 

1 medium red onion (180g), peeled and sliced thin

1 red chilli, seeds, removed, flesh sliced 

2 cloves garlic, crushed 

2 tsp grated ginger

1 tsp garam masala 

1 tsp ground turmeric 

2 tsp ground coriander 

2 tsp ground cumin 

1 medium (200g) red capsicum, seeds removed, flesh cut into 3cm chunks 

1 medium (200g) yellow capsicum, flesh cut into 3cm chunks  

1 medium (200g) green capsicum, flesh cut into 3cm chunks 

200g cherry tomatoes

1 tbsp tomato paste 

1 cup chicken stock  

Chicken Marinade

3 chicken breasts (approx 750-800g), cut into 3 cm cubes 

1 tsp ground cumin 

1 tsp ground coriander 

1 tsp ground turmeric 

1 tsp garam masala 

To Serve

Fresh coriander and chilli, for garnish

2 cups cooked basmati rice, to serve

tandoori naan, to serve

Method

Marinate the chicken first by combining cumin, coriander, turmeric and garam masala in a bowl. Place chicken pieces into a container and sprinkle with the spice blend, then toss to coat and marinate for 10 minutes.

Once marinated, heat coconut oil in a large frypan on medium heat and add the chicken. Brown on each side, then add the red onion, reduce heat to low and cook the onion for 5-6 minutes, tossing with the chicken throughout.

Once the onion has softened, add the chilli, garlic and ginger and cook for 2 minutes. Sprinkle the ground garam masala, turmeric, coriander and cumin around the pan and toss to coat, cooking for a further 2 minutes, so the spices become deliciously aromatic.

Add the red, yellow and green capsicum chunks, cherry tomatoes, tomato paste and chicken stock to the pan and bring to a boil, then reduce to a simmer and cook for 10 minutes.

Warm the rice and naan prior to serving. Serve the chicken jalfrezi on top of basmati rice with coriander leaves, extra chilli as desired and naan bread.