Hearty Chicken Jalfrezi Curry

Chop the chicken into bite-sized pieces. Combine a drizzle of oil with the coriander cumin, turmeric, cardamom powder and a pinch of salt in a large bowl. Add the chicken to the bowl, mix well and set aside.

Peel and finely slice the onion. Peel and roughly chop the garlic. Deseed and finely slice the green pepper. Finely slice the green chilli.

Heat a small saucepan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the garlic, garam masala, tomato paste and green chilli (spicy!) and fry for 1 min further.

Add the tomato passata, measured water, 0.5 chicken stock cube and the brown sugar. Bring to a simmer, then cover with a lid and reduce the heat to medium. Simmer for 5 min. Remove from the heat and use a hand-held blender to blitz the sauce until smooth

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the the chicken and peppers with a pinch of salt and fry for 2-3 min. Reduce the heat to medium. Add the curry sauce, cover with a lid and simmer, stirring occasionally for a final 5 min until thickened.

Meanwhile, chop the cucumber and tomato into cubes. Pick and finely chop the coriander leaves. In a small bowl, combine the cucumber and tomato with the coriander and a pinch of salt. Microwave the chapatis for 30 sec until warm. Serve the chicken jalfrezi with the chapati and the cucumber and tomato salsa alongside.