Chicken Jalfrezi

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Step 1

INSTRUCTIONS FOR 2 [FOR 4] Preheat the oven to 220°C/200°C (fan)/ 425°F/ Gas 7 Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat Once hot, add the chicken thighs and cook for 5 min until golden on both sides Once coloured, transfer them to a baking tray (keep the pan!) and put them in the oven for 10-12 min or until cooked through

Step 2

Meanwhile, peel and finely slice the onion[s] Return the pan to a medium heat Once hot, add the onion[s] with a big pinch of salt and 2 tsp [3 tsp) sugar and cook for 5-8 min or until softened and starting to caramelise Meanwhile, boil a kettle

Step 3

Heat a pot (with a matching lid) with a drizzle of vegetable oil and a large knob of butter over a medium heat Once the butter has melted, add the nigella seeds and rice and stir to fully coat the grains in oil

Step 4

Add 350ml [700ml] water to the rice, increase the heat to high and bring back to the boil Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked Once cooked, remove from the heat and keep covered until serving

Step 5

Meanwhile, deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips Add the pepper[s] to the softened onion[s] and cook for a further 5-8 min or until starting to brown Dissolve the stock cube[s] in 300ml [600ml] boiled water

Step 6

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger Peel and finely chop (or grate) the garlic Cut the tomatoes into wedges Add the ginger, garlic, chilli flakes (can't handle the heat? Go easy!) and curry powder to the pan and stir until everything is coated in spice

Step 7

Stir the tomato paste into the pan, then add the tomatoes and stock

Step 8

Add a lid, reduce the heat to medium-low and cook for 5-10 min or until the tomatoes have broken down and the sauce has reduced to a curry-like consistency Using two forks, carefully shred the cooked chicken and return it to the curry sauce

Step 9

Fluff the rice with a fork and stir in a knob of butter

Step 10

Taste for seasoning (add more pepper if you like it hot!) and serve the jalfrezi over the rice Enjoy!