Jalfrezi is a Desi Chinese (Indian Chinese) fusion dish eaten in Pakistan. It is the most popular curry in UK Indian restaurants, but sadly, not often seen in Australia.

This recipe has been tweaked until it closely reflects the flavours of the Jalfrezi experienced in our local UK curry house. It’s an extremely easy tasty curry with a good kick of heat.

Serves: 4

800-900 g chicken — use boneless thighs cut once in half lengthways
2 tablespoons ghee
1 onion, top and bottom cut off, peeled, cut in half from top to bottom then sliced top to bottom
3 or 4 long green chillies sliced in half diagonally
2 tsp grated/minced ginger, fresh or from jar
2 tsp minced garlic, fresh or from jar
1 tbsp ground coriander powder
2 tsp ground cumin powder
1 tbsp garam masala (some pre-mixed blends can be very hot, the hot red chilli powder below can be reduced or omitted if this is the case)
1 tsp turmeric powder
1/2 tsp hot red chilli powder (more or less, depending on heat preference)
400 g of tinned diced tomatoes
1/2 cup water (use tomato tin to get all the juice – 1/3 tin)
1 tsp sugar
1/2 tsp flaked sea salt
1 red capsicum, chopped into large pieces
1 green capsicum, chopped into large pieces
1 bunch roughly chopped coriander
Extra coriander to garnish

Heat the ghee in a heavy-bottomed, deep pot/pan over a medium-high heat. Add the onions and fry until opaque.

Add the green chillies, ginger and garlic pastes and fry for 1 minute.

Add the powdered spices – coriander, cumin, garam masala, turmeric and chilli powder and stir quickly. Add two or thee tablespoons of water to stop the spices burning. Cook gently until the oils start to separate from the masala.

Add the chicken and seal on both sides then add the tomatoes, water, sugar and salt.

Turn the heat down to a medium-low heat and simmer covered for about 15 minutes, stirring occasionally to make sure that the curry is not catching on the bottom of the pot.

Add the capsicums and mix well. Simmer for a further ten minutes uncovered, then take off the heat, mix through the chopped coriander and let rest for a few minutes. The gravy will have thickened slightly.

Pour into a serving dish and garnish with the extra coriander.

Serve with rice, naan bread (buy gluten free naan for gluten intolerant) and natural yoghurt.