Adam Liaw’s chicken jalfrezi

Ingredients

• 4 tbsp vegetable oil

• 2cm ginger, julienned

• 1 red capsicum, cut into 3cm pieces

• 1 green capsicum, cut into 3cm pieces

• 1 red onion, cut into 3cm pieces

• 1 brown onion, diced

• 3 cloves garlic, roughly chopped

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp turmeric powder

• ½ tsp chilli powder (optional)

• 1 tsp garam masala

• 600g chicken thigh fillets, cut into 5cm pieces

• 1 cup (250ml) tomato passata

• 3 tbsp tomato sauce

• 2 tbsp dried fenugreek leaves (kasuri methi), or roughly chopped fresh coriander leaves

Method

1. Step 1

   Heat a wok over medium-high heat and add half the oil. Add half the ginger, the red and green capsicum and the red onion. Season with salt and toss for about 2 minutes until just softened but still retaining some crunch. Remove from the wok and return the empty wok to the heat.

2. Step 2

   Add the remaining oil to the wok and add the diced brown onion, garlic and remaining ginger. Fry for about 3 minutes and add the cumin, coriander, turmeric, chilli powder and garam masala. Add the chicken and stir. Add the passata, tomato sauce and about ½ a cup of water. Season well with salt, bring to a simmer, cover and simmer for about 8 minutes until the chicken is cooked through. Add the cooked vegetable mixture to the wok with the fenugreek leaves. Stir to combine. Taste and adjust seasoning, then serve.