Chicken Jalfrezi

Ingredients for 3 servings:

• 1.2 kg tomatoes, fresh and peeled
• 3 cloves garlic
• 1 vegetable onion(s)
• 1 chili pepper(s)
• 1 bulb(s) of ginger
• 3 tbsp red wine vinegar
• 1 tbsp, heaped garam masala
• 1 tbsp coriander seeds
• 2 tsp cumin
• 2 tsp turmeric
• 1 pinch of salt
• 400 g chicken breast
• Ghee or rapeseed oil
• 1 bell pepper(s), green or red
• 2 tbsp tomato paste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

With ginger

Dice half the onion into large cubes and the other half into half-moons. Cut the garlic into thin, but not too small, slices. Finely chop the chili, including the seeds. Peel the ginger and cut into large, long strips. Cut the skinned tomatoes into medium-sized cubes. Cut the bell pepper into thin, but long strips, and cut the chicken breast into not-so-large cubes. Finely crush the coriander seeds in a mortar and pestle. Heat the ghee in a large pan or wok. Then fry the onion and garlic until golden brown. Add the tomato paste, tomatoes, chili, red wine vinegar, garam masala, coriander, cumin, and turmeric and cook until the mixture is intensely fragrant and the tomatoes have been reduced. Add the bell pepper pieces and cook until al dente. Finally, add the chicken and cook for about 3 minutes.