A simple, homemade chicken jalfrezi that will have you tossing all those takeaway menus! This Indian favourite is wonderfully aromatic and tasty, with just a bit of a kick. Serve over brown or basmati rice with a sprinkling of coriander.
Place the onions into a small food processor and whizz to a purée. Heat the oil in a heavy-based saucepan or casserole dish. Pour in the onion purée and cook over a medium heat, stirring often until golden brown, about 10 minutes. Stir through the ginger, garlic, cumin, coriander, garam masala, turmeric and chilli and cook for a minute.
Place the tomatoes into the cleaned processor and whizz until smooth, then pour into the pan and cook for 10 minutes until you have a dark brown paste. Add a couple of tablespoons of water and stir through until the mixture becomes a thick sauce.
Tip the chicken into the sauce, stir around, then cover and simmer for 15 minutes until the chicken is cooked through, adding a little water if needed. Uncover the pan and cook over a high heat until the sauce thickens and coats the chicken. Season to taste and serve.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1 month. To serve, defrost thoroughly in the fridge overnight before heating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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