Chicken Jalfrezi With Jeera Rice

Cut the chicken into bite-sized pieces. Slice the onions and peppers, mince the garlic, grate the ginger and finely slice the chilli. Rinse the rice until the water runs mostly clear and measure the spices.

Heat 1 tablespoon of the cooking oil in a large frying pan or wok over medium-high heat. Season the chicken lightly, add it to the pan and cook for 5–6 minutes until browned all over. Transfer to a plate and set aside.

Add another tablespoon of oil to the same pan. Cook the onions for 3–4 minutes until beginning to soften. Add the garlic, ginger and chilli and cook for 1 minute, then add the sliced peppers and cook for another 4–5 minutes so they soften but retain some bite.

Stir in 1 teaspoon ground cumin, the ground coriander, chilli powder, turmeric and garam masala for about 30 seconds. Add the chopped tomatoes and tomato paste, season with salt and black pepper and simmer for 8–10 minutes until the sauce thickens.

Return the browned chicken and any resting juices to the pan. Stir well and simmer for 4–6 minutes until the chicken is fully cooked and the sauce is glossy and clings to the chicken and peppers. Taste, adjust the seasoning and stir through most of the fresh coriander.

While the jalfrezi cooks, heat the remaining oil in a saucepan and briefly toast the remaining 1 teaspoon ground cumin until fragrant. Add the rinsed rice and water according to the rice packet, cook until tender, then rest covered and fluff with a fork. Serve the hot chicken jalfrezi with the jeera rice and garnish with the remaining coriander.