Chicken jalfrezi

• Chicken breast fillets600 g
• Peppers3 peppers
• Brown onions300 g
• Chopped tomatoes (tin)1 tin
• Fresh ginger1 piece
• Garlic5 cloves
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, chilli flakes, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Cut the chicken into bite-size pieces. Heat a tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken for 4 minutes until coloured. Lift out onto a plate.600 g chicken breast fillets
3. Cut the onions and peppers into chunks and grate the ginger and garlic. Fry the onions and peppers in the same pan for 5 minutes, then add the ginger, garlic, 2 teaspoons of curry powder, 2 teaspoons of cumin and a pinch of chilli flakes. Stir for 1 minute.3 peppers300 g brown onions1 piece fresh ginger5 cloves garlic
4. Add the chopped tomatoes and the chicken and cook over a high heat for 10 minutes, until thick and the chicken is cooked through. Serve with the rice.1 tin chopped tomatoes

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