Chicken Jalfrezi

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1 ½ teaspoons ground coriander
• 1 teaspoon garam masala click for recipe
• 2 tablespoons vegetable oil divided
• 1 ½ pounds (650g) chicken breasts boneless and skinless, diced into 1 inch pieces
• 1 teaspoon salt
• 1 yellow onion sliced
• 1 red bell pepper diced into bite size pieces
• 1 green bell pepper diced into bite size pieces
• 3 cloves garlic minced
• 2 teaspoons fresh ginger root minced or grated
• 2 chilis I used jalapenos, deseeded and minced
• 1 cup (240 ml) water
• 1 14-ounce can (400g) diced tomatoes
• 1 teaspoon granulated sugar optional, to balance the acidity of the tomatoes
• 1 tablespoon tomato paste

For Serving

• Fresh cilantro leaves
• Cooked rice
• Naan bread

Instructions

1. In a small bowl, combine the cumin, turmeric, chili powder, coriander, and garam masala. Set aside.
2. In a large skillet, heat 1 tablespoon of oil. Add the chicken, season with half of the spice mix and salt, and cook while stirring occasionally for 7-8 minutes or until the chicken is fully cooked (reached 165°F/74. Transfer to a warm, and keep warm.
3. In the same skillet, add the remaining oil, onion, and bell peppers. Cook for 2 minutes while stirring.
4. Add the garlic, ginger, and chilli. Cook for 2 more minutes.
5. Deglaze the pan water, then add the diced tomatoes, sugar if using, tomato paste, and the remaining spices.
6. Stir and simmer the sauce for 3-4 minutes, then add the chicken back in and warm it up. If you the sauce is drying out, just add a splash of water and cook for 1 more minute.
7. Serve over basmati rice or turmeric rice, and fresh naan bread. Garnish with fresh cilantro leaves.