Instructions

• In a small bowl, combine 2 teaspoons ground cumin, 2 teaspoons ground turmeric, 1 teaspoon chili powder, 1 ½ teaspoons ground coriander, and 1 teaspoon garam masala. Set the spice mix aside.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced chicken and sprinkle with half of the prepared spice mix and 1 teaspoon salt. Toss to coat.
• Cook the chicken, stirring occasionally, for 7–8 minutes, until fully cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and keep warm.
• In the same skillet, add the remaining 1 tablespoon vegetable oil and reduce the heat to medium. Add the sliced yellow onion and the diced red and green bell peppers.
• Cook the onion and peppers for 4–5 minutes, stirring occasionally, until they begin to soften and lightly brown.
• Add the minced garlic, 2 teaspoons minced or grated fresh ginger root, and the minced chilis. Cook 1–2 minutes, stirring, until fragrant.
• Pour in 1 cup (240 ml) water to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
• Add the 14-ounce can (400 g) diced tomatoes, 1 tablespoon tomato paste, the remaining half of the spice mix, and 1 teaspoon granulated sugar (optional). Stir to combine and bring to a gentle simmer.
• Simmer the sauce for 3–4 minutes, stirring occasionally, until it slightly thickens and the flavors meld.
• Return the cooked chicken and any juices on the plate to the skillet. Stir to coat the chicken with the sauce and simmer 1–2 minutes more to heat through. If the sauce becomes too thick or starts to stick, add a splash of water and stir.
• Serve the chicken jalfrezi over cooked rice with naan bread on the side. Garnish with fresh cilantro leaves.