Chicken Jalfrezi

30 ml vegetable oil
1 onion, grated
2 cloves garlic, chopped
1/2 kg boneless skinless chicken thighs/ breasts, dice
1/2 tsp turmeric powder
1 tsp chili powder or 2 fresh red/ green chillies
1 can peeled and diced tomatoes ( 4-5 fresh tomatoes would be fine)
30 ml ghee (clarified butter) optional
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 inch grated fresh ginger root
a handful of chopped coriander leaves

1 tsp sugar

1 red pepper

1 green pepper

salt

Methods:

1. Heat the oil in a large deep skillet over medium-high heat. Add onions, ginger, garlic, green chilli and cook for about 2 minutes.

2. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
3. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
4. Add cumin powder, garam masala, ground coriander and simmer for another 5 to 7 minutes. Add green and red peppers and onion wedges. Sprinkle the fresh coriander leaves. Add salt and sugar to taste.

5. Serve with rice or naan bread.