2 Tablespoons Jalfrezi Paste
3 Tablespoons Natural Yogurt
4 Chicken Breasts
2 Capsicums ( i use yellow ones from sweetness)
2 Tablespoons White Wine Vinegar
2 Red Onions, quartered and separated into petals
1 Tin Tomatoes
Chapatis to serve
Mix curry paste with 1 tablespoon yogurt and a pinch of salt. Cut each chicken into peices and coat in the curry paste mixture. Leave to marinate. Cook rice to packet instructions.
Place capsicums over the direct flame on your gas stove or in a frying pan if you have an electric stove until charred all over. Place into a bowl covered in cling film and let steam. Scrape of all the black skin as you can and de-seed. Chop into bite size chunks.
Place the onions into a dry frying pan and fry for 8 mins or until they are starting to char. Place the chicken into the frying pan and cook for 2 mins either side, add the capsicums and onions back into the pan with the chicken. Add the tin of tomatoes and 100ml water and cook for 15 mins or until chicken is cooked. Season with salt and pepper.
Serve curry with rice , remaining yogurt and chapatis.