Chicken jalfrezi with stir-fried peppers and onion

Ingredients

For 1 serving

• Chicken breast140 g
• Bell peppers100 g
• Green bell peppers80 g
• Onion60 g
• Tomatoes100 g
• Garlic1 clove
• Ginger5 g
• Garam masala2 teaspoons
• Cumin1 teaspoon
• Basmati rice60 g
• Sunflower oil2 teaspoons
• Saltto taste

In season: June – September

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile cut the chicken breast into strips, deseed the peppers and cut them into pieces about 2 cm wide, cut the onion into wedges, chop the garlic, grate the ginger and chop the tomatoes.
3. Heat the sunflower oil in a wide frying pan or wok over high heat, add the cumin and chicken and stir-fry for 5 minutes, until golden.
4. Add the garlic, ginger, onion and peppers and stir-fry for 4 minutes, until glossy but still crisp.
5. Add the garam masala and tomatoes, season with salt and cook for 5 minutes over medium-high heat, until the tomatoes soften into a light thick sauce, without letting the vegetables go limp.
6. Serve with the rice.