Chicken Jhalfrazi

Jhalfrazi was created by Indian chefs during the British Raj. Leftover cold meat, generally from the Sunday roast, was stir-fried with spices. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove any visible fat and cut the chicken into 2.5cm/1in cubes.

Step 2

Heat the oil in a wok, karahi or large pan, and fry the cumin seeds for 30-40 seconds until they begin to splutter. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes.

Step 3

Add the curry paste to the other ingredients in the pan and stir-fry for about 2 minutes. Stir in the chilli powder, ground coriander, cumin and salt, and add 15ml/1 tbsp water. Stir-fry for a further 2 minutes.

Step 4

Add the chicken and stir-fry for about 5 minutes. Add the tomatoes and fresh coriander. Cook, covered, for about 15 minutes until the chicken is tender. Garnish with a sprig of fresh coriander. Serve with plain boiled rice or naan.