Chicken Jalfrezi

Ingredients
For the sauce
• 1/2 large onion, roughly chopped
• 2 garlic cloves, chopped
• 1 green chilli, finely chopped
• 4 tbsp vegetable oil, for frying
• 400 g plum tomatoes
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground turmeric
For the meat
• 3 chicken breasts (120 g), julienned
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1/2 large onion, sliced
• red pepper, julienned
• 1 red chilli, finely chopped (optional)
• 2 tsp garam masala
• handful of fresh, chopped coriander
• cooked Basmati rice or naan

Method
Take 2-3 julienned chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric, then leave it to marinate in the fridge while you make the sauce.
For the sauce
Fry 1/2 onion, garlic cloves and finely chopped green chilli in a large pan with a little vegetable oil, until browned.
Add 300 ml water to the onion mixture and simmer for around 20 minutes.
Meanwhile, put the plum tomatoes in a food processor and puree.
In another pan, gently fry coriander, cumin and turmeric powders in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes.
You can make large batches of this sauce and freeze it for later use.
For the meat
Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining 1/2 sliced onion, red pepper and finely chopped red chillies. Stir until the onions and pepper soften.
Add the sauce to the cooked chicken and simmer for 10-20 minutes, adding a splash of water if it is too thick.
Just before serving, stir in 2 tsp garam masala and handful of chopped coriander leaves.
Serve with Basmati rice or naan.