Every mouthful of this Indian curry is bursting with flavour - chilli, green pepper, onion and garlic. It's the sort of dish you make for a lazy night in or informal supper. We like to serve it with Bombay potatoes but just rice is fine.
For the curry:
Heat the oil in a saucepan, put in the onion, garlic and chilli and fry for 4 minutes. Add the curry powder or paste, salt and the tomato puree. Stir for 30 seconds then put in the chicken. Sear it for 6-7 minutes, then add 125 ml/5 fl oz water. Stir, add the ginger and green pepper and cook for 1 minute. Serve with Basmati rice and Bombay potatoes.
For the Bombay potatoes:
Heat the oil in a pan on a medium heat setting. Add the chilli and turmeric powders, and salt to taste. Fry this pungent mixture of oil and spices for about 30 seconds then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in the spices and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a few minutes more. Serve immediately with the Jalfrezi.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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