Chicken Jalfrezi - a head sweater
A little more time consuming than your usual, but worth it, because it tastes amazing. Serves 2 hungry people or 4 moderately peckish people with lots of naan breads around.
The ingredients are thus, and there's two stages, so I have broken it down:
Stage 1:
Stage 2: 
And altogether:
Stage 1:
2 chicken breasts, cubed
1 tablesppon of ground corainder
1 tablespoon of ground cumin
1 teaspoon of turmeric
1 tablespoon of olive oil
1 Spanish onion
2 cloves of garlic, finely chopped
4 green chillies, finely chopped
1/2 cup of water
Stage 2:
2 tomatoes
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of turmeric
1 teaspoon of paprika
1 teaspon of ground ginger
1 green pepper, roughly chopped
1 red pepper, finely chopped
2 teaspons of garam masala
a handful of chopped coriander
So! To begin....
Stage 1:
1. Coat the chicken cubes in the cumin, corainder and turmeric, cover and leave aside.
2. In a large pan, place the chopped onion and the garlic on a medium heat with the oil and fry for about 5 minutes. Then add the green chillies and stir well.
3. Add the 1/2 cup of water and simmer for around 20 minutes.
Stage 2:
4. Whilst the onions and chillies are simmering, liquidise the 2 tomatoes. In another frying pan, briefly roast the cumin, coriander, turmeric and paprika on a low heat for a couple of minutes.
5. Then add the tomatoes and stir well and simmer on a low heat for about 10 minutes.
6. After everyhing has simmered away for a while on low, put the onion and chilli mix in a blender (add the ginger here too) and blend until smooth. Hang on to the pan, because you'll need this in a minute. Add this to the tomato pan and mix well! This is your jalfrezi sauce!
7. Leave this on a low heat.
Bringing it atogether:
8. Now, in the onion pan, splash a dab of olive oil in and put in the chickens and green and red peppers. Fry this on a medium heat for about 10 minutes until the peppers become a bit soft and the chicken has browned.
9. Then add in your jalfrezi sauce and leave to simmer for about 20-30 minutes, or whenever you're happy that the chicken is thoroughly cooked!
10. Just before you're about to serve, put in the garam masala and fresh coriander and mix well.
11. Serve! We just opted for the chips, but is good to have with rice, naan breads, anything you like.
Juzzzy
I love jalfrezi. I am going to have that tomorrow