Chicken Jalfrezi

1. Coat the chicken

Place the chicken in a bowl and add half of Shemin’s Indian Curry Paste. Mix until the chicken is evenly coated, then cover and refrigerate while you prepare the vegetables.

2. Char the vegetables

Heat 1 tablespoon of the oil in a large, wide frying pan or wok over a high heat.

Add the chunky onion, red pepper and green pepper. Stir-fry for 4–5 minutes until lightly charred around the edges but still retaining some bite.

Add the chillies, if using, for the final 30 seconds. Transfer everything to a bowl and set aside.

3. Cook the onion

Reduce the heat to medium and add the remaining tablespoon of oil.

Add the finely chopped onion and cook for 6–8 minutes, stirring regularly, until soft and golden.

4. Brown the chicken

Increase the heat to medium-high and add the chicken.

Fry for 3–4 minutes, stirring frequently, until lightly browned but not completely cooked through.

5. Build the sauce

Add the remaining Shemin’s Indian Curry Paste and the tomato purée.

Cook for 1 minute, stirring continuously, then pour in the passata.

6. Simmer the curry

Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the chicken is tender and completely cooked through and the sauce has reduced enough to coat it.

If the sauce becomes too thick, add a small splash of water.

7. Return the vegetables

Return the charred peppers and chunky onion to the pan.

Add Shemin’s Garam Masala and toss everything together over a high heat for 1–2 minutes. Avoid cooking it for much longer so the vegetables retain their colour and bite.

8. Finish the curry

Remove from the heat and stir through the lemon juice and most of the coriander.

Taste before adding any salt, as Shemin’s Indian Curry Paste already contains seasoning.

9. Serve

Finish with the remaining coriander and serve immediately with basmati rice, Shemin’s Indian Breads and raita, if liked.