Chicken Jalfrezi

Serves 2

• 2 tablespoons ghee or oil

• 1/2 large yellow onion , roughly chopped

• 1 large green bell pepper , seeds removed and cut into bite-sized pieces

• 1 large red bell pepper , seeds removed and cut into bite-sized pieces

• 1/2 large onion , finely diced

• 1 jalapeno or red chili pepper , seeds removed, finely chopped

• 4 cloves garlic , minced

• 1 tablespoon minced ginger

• 2 teaspoons ground coriander

• 2 teaspoons ground cumin

• 2 teaspoons garam masala

• 2 1/2 teaspoons ground turmeric

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon Kashmiri chili powder , optional for heat

• 1/4 teaspoon asafoetida

• 1 pound chicken breast or boneless thigh meat , cubed

• 15 ounce can tomato puree or crushed tomatoes

• 1 tablespoon tomato paste

• 1 bay leaf

• 1 teaspoon sugar

• 1 1/2 teaspoons salt

• 1/2 teaspoon freshly ground black pepper

1. Heat the oil or ghee in a skillet and fry the roughly chopped onions and bell peppers until softened but still have some crisp. Transfer them to a bowl and set aside.

2. In the same skillet, add a little more oil and ghee and cook the finely diced onions until golden.  Add the jalapeno pepper, garlic, and ginger and cook for another minute or two. Add the spices and cook for another minute. Add the chicken and cook until the chicken turns white but is not cooked through. Add the tomato puree, tomato paste, bay leaf, salt and pepper and stir to combine. Bring it to a low simmer, cover and simmer for 20 minutes, stirring occasionally.

3. Return the onions and bell peppers to the skillet and stir to combine. Simmer for another 3-4 minutes. Add salt and pepper to taste. If the mixture is too dry add a little bit of water (note that Chicken Jalfrezi is not a "saucy" dish).

4. Serve with steamed rice and/or naan and some refreshing cucumber raita.