Chicken Jalfrezi

Ingredients

Chicken

• 2 tablespoons vegetable oil
• 1½ pounds chicken breasts (boneless, skinless, cut into 1 inch cubes)
• ½ teaspoon turmeric (ground)
• 1 teaspoon chili powder
• ¼ teaspoon salt (or to taste)

Vegetables

• 2 tablespoons vegetable oil
• 1 large onion (cut in ¼ inch slices)
• 6 cloves garlic (sliced)
• 1 inch ginger piece (julienned)
• 1 medium green bell pepper (cut into 1 inch cubes)
• 1 medium red bell pepper (cut into 1 inch cubes)
• ⅓ cup tomato sauce (or tomato passata)
• 1 teaspoon smoked paprika
• 1½ teaspoon coriander (ground)
• 1 teaspoon cumin
• ¼ teaspoon garam masala
• ¼ teaspoon salt

Chicken Jalfrezi

• 2 green chilies (sliced, or 1 small jalapeño)
• ½ cup water
• 2 tablespoons fresh cilantro (roughly chopped)

Instructions 

1. Cook the chicken: In a large skillet add the 2 tablespoons of vegetable oil and heat over medium heat. Add the chicken and cook for 2 minutes until no longer pink. Sprinkle the turmeric, chili powder and the ¼ teaspoon of salt over the chicken. Stir everything together and cook for another 3 to 4 minutes. Transfer the chicken to a plate and set aside.
2. Cook the veggies: In the same skillet add the remaining 2 tablespoons of vegetable oil. Add the sliced onion and cook for 5 minutes over medium heat until the onion is translucent but not burnt. Add in the sliced garlic and ginger, red and green bell peppers and cook for another 4 minutes then stir in the tomato sauce. Continue cooking for another 2 minutes over low heat while stirring.
3. Add the spices: Add the smoked paprika, coriander, cumin, garam masala and salt to the skillet. Stir well and cook for another minute. Add the chicken back to the skillet, the sliced green chillies and cook for 2 more minutes over medium heat.
4. Simmer and finish: Add the water to the skillet, stir well, cover and simmer for 10 minutes. Stir in about half the cilantro then garnish with the rest and serve over rice.