Chicken Jalfrezi

1.  Mix together 1 tsp ground coriander, 1 tsp cumin and 1 tsp turmeric and coat the diced chicken in this until it is entirely covered. Place in the fridge to marinate.

2. Fry the  finely chopped onion, garlic and green chilli together with a splash of vegetable oil for around 5 minutes on medium heat until browned. 

3. Add the water and leave to simmer on a low heat for 20 minutes. 

4. In another pan, on medium heat, fry the rest of the cumin, turmeric and ground coriander in a splash of oil for a minute or so before adding the tinned tomatoes. Leave to simmer for 10 minutes on low heat.

5. Take the onion, garlic and chilli mixture off the heat and blend with a hand blender or in a food processor until smooth – this is your curry paste.

6. Add this paste to the tomato mixture, season with salt and pepper and leave to simmer for 20 minutes. The sauce can be made in advance and reheated when ready. 

7. Remove the chicken from the fridge and allow to come to room temperature. 

8. Fry in a splash of vegetable oil until the chicken is mostly cooked then add the sliced onion, chopped red pepper and chopped red chilli and cook until they soften. 

9. Add to the sauce and simmer for 15-20 minutes. If the sauce becomes too thick, add more water (but not too much!).

10. Add the garam masala and fresh coriander and stir. Leave for 2 minutes or so. 

11. Serve with rice or naan bread!

The sauce itself can be made in advance and frozen for future use. Why not try doubling or tripling the recipe to save yourself some time for a speedy curry in the future!