Dice the chicken into cubes. Mix the chicken with the oil, salt, cayenne pepper and turmeric. Leave to marinate.
Peel and dice the onions, garlic and ginger. Pick the coriander leaves and roughly chop. Finely slice the red chilli.
Heat a saucepan until hot and add the chicken. Cook until coloured on all sides and then add the onions. Cook until the onions start to soften and then add the ginger, garlic, cumin and coriander. Cook for a further 2 minutes.
Add the chopped tomatoes, bring the curry to the boil and then simmer until the chicken is cooked through. Check the seasoning and adjust if necessary. Finish the jalfrezi by adding the chopped coriander, a squeeze of lime and stir in the butter. If you want to add more heat to the curry, add a few slithers of red chilli.
Place the rice in a saucepan and cover with the water (1 and a half times the quantity of rice). Add the cinnamon stick, cracked cardamom pods and salt. Bring the saucepan to the boil. Once boiling, reduce the heat to a simmer and cover with a lid. Cook the rice for 10-12 minutes or until all of the liquid has been absorbed. Remove the pan from the heat and allow the rice to finish cooking away from the heat. Break the rice up with a fork just before serving with the curry.
«Try replacing the chicken in this dish with prawns or, for a slow cooked dish, try lamb and let it cook for 1 hour or more.»
Learn to cook one of the UK's favourite take away classics. A Jalfrezi is a traditional curry which is cooked with marinated meat and vegetables in a medium spiced tomato sauce. For this recipe, we have decided to use chicken breast which will allow you to cook with fre...