Chicken jalfrezi recipe
 Chicken jalfrezi is up there as a curry house favourite and this version by Simon Rimmer shows it’s as easy as anything to make at home. Each serving provides 230 kcal, 31g protein, 4.5g carbohydrates (of which 4g sugars), 9.5g fat (of which 3.5g saturates), 1.5g fibre and 0.6g salt. 2 tbsp vegetable oil1 onion, finely chopped2 cloves garlic, thinly sliced1 tsp chilli powder3 tsp ground turmericpinch salt750g/1lb 10oz skinless chicken breast, cut into large chunks400g can chopped tomatoes2 tsp ground ginger3 tsp ground cumin3 tsp ground coriander2 tbsp melted butter1 lemon, juice only 2 tbsp vegetable oil 1 onion, finely chopped 2 cloves garlic, thinly sliced 1 tsp chilli powder 3 tsp ground turmeric pinch salt 750g/1lb 10oz skinless chicken breast, cut into large chunks 400g can chopped tomatoes 2 tsp ground ginger 3 tsp ground cumin 3 tsp ground coriander 2 tbsp melted butter 1 lemon, juice only basmati rice, cooked according to packet instructions6 ready-made chapatis or naan breads2 limes, cut into wedges2 handfuls chopped fresh coriander leaves1–2 red chillies, sliced basmati rice, cooked according to packet instructions 6 ready-made chapatis or naan breads 2 limes, cut into wedges 2 handfuls chopped fresh coriander leaves 1–2 red chillies, sliced Method Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir in the butter and add the lemon juice, to taste. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir in the butter and add the lemon juice, to taste. Stir in the butter and add the lemon juice, to taste. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.