- Take the diced chicken and coat in Shemin’s Indian Curry Paste, then leave it to marinade in the fridge while you make the sauce.
- To make the sauce, fry the sliced onions in a large pan until browned. Add the water to the onion mixture and then simmer for around 10 minutes.
- While that is simmering, heat another large pan and gently fry Shemin’s Indian Curry Paste in a splash of oil for about a minute. Add the passata to the pan and simmer for around 10 minutes.
- Add the fried onion mixture to the tomato sauce and simmer for 10 minutes.
- Heat the oil in a medium sized pan and fry the marinated chicken stirring continuously. After a few minutes, turn down the heat and add the chopped onion, the red pepper and chillies. Stir this until the onions and pepper soften and the chicken is cooked.
- Add the earlier prepared sauce to the cooked chicken and simmer for around 15 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
Serve with basmati rice or naan bread.
In Bengal, where the dish hails from, “jahl” means spicy hot, while “frezi” means fry. This recipe is one of our favourites, a fantastically rich, colourful and flavoursome dish. To decide how much extra kick you want, add extra chillies.