Chicken Jalfrezi

• Chicken breast(600 g)
• Basmati Rice(280 g)
• Onion(2)
• Bell pepper(2)
• Tomato(3)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Anaheim Peppers(1)
• Tomato paste(2 tbsp)
• Rapeseed Oil(2 tbsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Paprika(2 tsp)
• Garam Masala(2 tsp)
• Curry Powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(2 tbsp)optional

Method

1. 1

   Cut {Chicken breast} into irregular bite-size pieces. Thinly slice the {Onion}, slice the {Bell pepper}, chop the {Tomato}, mince the {Garlic}, finely grate the {Ginger}, and slice the {Green Chili}.

   ~15 min

2. 2

   Rinse the {Basmati Rice}. Add it to a saucepan with 560ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook until tender.

   ~12 min

3. 3

   Heat the {Vegetable oil} in a large deep frying pan or pot over medium-high heat. Add the {Onion} and cook for 4 minutes until softened. Stir in the {Garlic}, {Ginger}, and {Green Chili} for 1 minute, then add the {Cumin}, {Turmeric}, {Paprika}, {Curry Powder}, half the {Garam Masala}, and the {Tomato paste}. Cook until the paste turns darker and fragrant.

   ~6 min

4. 4

   Add the {Chicken breast}, {Bell pepper}, {Tomato}, remaining {Salt}, and {Black pepper}. Stir well so the chicken is coated in the spiced tomato base. Add 180ml water, bring to a lively simmer, then cover loosely and simmer until the chicken is cooked through and the sauce is thickened.

   ~15 min

5. 5

   Uncover the curry and stir in the remaining {Garam Masala}. Cook for 2 minutes to finish the sauce, then fluff the rice and serve the jalfrezi over it with {Fresh cilantro} scattered on top if using.

   ~4 min