Chicken Jalfrezi

A really easy but very tasty curry this one, packed with chillis, onions and chunky green peppers. Sorry about the picture quality, my camera battery died so I had to use my mobile.

Ingredients - (serves 1)

One chicken breast, or boneless chicken thigh - diced into bite sized pieces.
Half an onion - chopped into fairly large pieces
Half a green pepper - chopped into fairly large pieces
1 large tomato, cut into eight segments
2 cloves of garlic - peeled
2cm piece of ginger - peeled.
1-2 green chillis (depending on how hot you like it)
A few sprigs of coriander - roughly chopped
1/2 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp turmeric
1 tsp garam masala (use curry powder if you don't have garam masala, but you'll be missing out!)
Salt
2tbsp tomato passata
1tbsp low fat natural yoghurt
1tbsp vegetable oil

Method -

1 - Using a hand blender, make a marinade from the ginger, garlic, turmeric, garam masala, and a pinch of salt by adding a little water and blending together. (if you don't have a blender, grate the ginger and garlic as finely as you can, and mix with the other ingredients and a little water)

2 - Put the chicken pieces into a bowl, pour over the marinade, mix well and put in the fridge for at least an hour. Longer if you can, even overnight if you want to prepare in advance.

3 - When the chicken has marinated, heat the vegetable oil in a wok or saucepan over a medium heat. When the oil is hot, add the green peppers, onions and chillis. Fry gently for about 7-8 minutes.

4 - Add the tomato pieces and a pinch of salt. Fry for another 5 minutes or so until the peppers and onions are tender, and the tomatos are starting to break up. Remove from the pan with a slotted spoon and keep to one side.

4 - Pour a touch more oil if you need to into the pan, then add the cumin seeds. Once they start to spit and pop, add the chicken and the marinade. Fry gently for 3-4 minutes until the chicken is sealed. Add a splash of water if the marinade starts to dry out on the pan.

5 - Stir in the chilli powder, and the tomato passata, and mix well. Cook for a few more minutes, then add the yoghurt, mix well and cook for another minute or so.

6 - Add the cooked vegetables to the pan, stirring well and cook until all is warmed through.

7 - Sprinkle in the coriander, then serve with rice or chappatis/rotis/naan. Job done.

Note - For the veggies it can easily be done with halved button mushrooms, half a tin of butter beans (my wife's favourite), or a selection of mixed veg (carrots, broccoli, cauliflower, etc)