Chicken Jalfrezi

Serves 4

Time 45 minutes

Ingredients

2 tbsp olive oil

1 onion, peeled and chopped

1 red capsicum, deseeded and sliced

1 green capsicum, deseeded and sliced

3 garlic cloves, peeled and chopped

1 tbsp grated ginger

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1 tsp turmeric

½ tsp chilli powder (optional)

400g tin chopped tomatoes

2 tbsp tomato paste

200-250ml chicken stock

500g cooked roast chicken, shredded

1 tbsp lemon juice

1 tsp sugar

Sea salt and cracked black pepper

Handful coriander leaves, chopped, to serve

Method

Heat the olive oil in a large frying pan or wok over medium heat. Add the onion and cook for 3-4 minutes until soft and lightly golden. Add the garlic, ginger, cumin, coriander, garam masala, turmeric and chilli powder, and cook for another 1-2 minutes until fragrant.

Add the capsicums and cook for 3-4 minutes until slightly softened but still with some bite. Stir in the chopped tomatoes, tomato paste and chicken stock. Simmer uncovered for 10 minutes until the sauce thickens slightly.

Add the shredded roast chicken and stir through until heated through, about 5 minutes. Season with sugar, sea salt, cracked black pepper and lemon juice to taste.

Garnish with chopped coriander leaves and serve with steamed basmati rice or warm naan bread.