Chicken Jalfrezi Stir-Fried with Peppers and Green Chillies

What you need

• 500 g (1 lb) boneless chicken breast, cut into bite-size pieces
• 3 tbsp neutral oil
• 1 tsp cumin seeds
• 2 onions, 1 finely chopped, 1 cut into chunks with layers separated
• 3 cm ginger, 2 cm grated, 1 cm cut into thin matchsticks
• 3 cloves garlic, grated
• 1/2 tsp ground turmeric
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt
• 2 tomatoes, 1 chopped, 1 cut into wedges
• 1 green bell pepper, cut into chunks
• 3 green chillies, slit lengthways
• 1 tsp garam masala
• 1 handful fresh coriander, chopped

Method

Restated from the original video

1. 1

   Heat 2 tbsp of the oil in a wok or kadai over medium-high heat. Add the cumin seeds and let them crackle for a few seconds.

2. 2

   Add the chopped onion and fry until golden, 6-8 min.

3. 3

   Stir in the grated ginger and the garlic and fry for 1 min.

4. 4

   Add the turmeric, chilli powder, ground coriander, ground cumin and salt with a splash of water and stir for 1 min.

5. 5

   Add the chopped tomato and cook, stirring, until it collapses into a thick masala, 4-5 min.

6. 6

   Add the chicken and toss over high heat to coat, then cook, stirring often, until cooked through with no pink inside, 8-10 min.

7. 7

   Push the chicken to one side, add the last 1 tbsp of oil and stir-fry the onion chunks, pepper and green chillies for 3-4 min until they soften at the edges but keep some crunch.

8. 8

   Add the tomato wedges and the ginger matchsticks and toss everything together for 2 min. The sauce should be thick and cling to the chicken, not pool in the pan.

9. 9

   Sprinkle in the garam masala, taste for salt and finish with the fresh coriander. Serve hot with rice or naan.

Imported from scrumptiously.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.