Ingredients

• 2 tbsp vegetable oil
• 1 onion
• finely chopped
• 2 cloves garlic
• thinly sliced
• 1 tsp chilli powder
• 3 tsp ground turmeric
• pinch salt
• 750g/1lb 10oz skinless chicken breast
• cut into large chunks
• 400g can chopped tomatoes
• 2 tsp ground ginger
• 3 tsp ground cumin
• 3 tsp ground coriander
• 2 tbsp melted butter
• 1 lemon
• juice only
• basmati rice
• cooked according to packet instructions
• 6 ready-made chapatis or naan breads
• 2 limes
• cut into wedges
• 2 handfuls chopped fresh coriander leaves
• 1–2 red chillies
• sliced

Directions

• Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes
• or until softened.
• Mix the chilli powder
• turmeric and salt together in a bowl until well combined
• then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes
• or until golden-brown and cooked through.
• Stir the tomatoes
• ginger
• cumin and coriander into the pan
• then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes
• stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
• Stir in the butter and add the lemon juice
• to taste.
• To serve
• spoon the chicken jalfrezi onto serving plates. Serve with rice
• naan and lime wedges on the side
• then garnish with the chopped coriander and sliced red chillies.