Chicken Jalfrezi

.5 large Onions, raw
.5 large Onions, raw
2 serving Garlic (1 clove) (by AIRAMEI)
2 serving (Veg) chilli pepper 1/2 (by SKIPPY1311)
4 serving (Veg) chilli pepper 1/2 (by SKIPPY1311)
1.5 cup Red Pack Whole Peeled Plum Tomatoes
3 tsp Coriander seed
3 tsp Cumin seed
1 tsp Turmeric, ground
1/2 pint water
2 serving Pepper, Bell fresh (Green, Red, Yellow or Orange) 1/2 a pepper
1 tsp Cumin seed
1 tsp Coriander seed
1 tsp Turmeric, ground
2 tbsp Garam Masala (by JACE520)
16 oz Chicken breast, skinless & boneless, uncooked
handful chopped cilantro

chop chicken, coat it in 1tsp each of cumin, coriander, and turmeric and leave it to marinate in the fridge while you make the sauce
sauce:
saute 1/2 roughly chopped large onoin, 1 chilli pepper, and garlic till rowned, then add the water and simmer for 20 minutes
while that is simmering put plum tomtoes in food processor and mix until smooth. Gently fry the 1tbs coriander, cumin and 1tsp turmeric in another pan for a minute and add tomatoes, simmer for 10 mins.
mix onoin mixture in food processor and add it to the spiced tomaoto sauce.
--you can make lage batches of the sauce and freeze for later

chicken:
saute the marinated chicken, after a few minutes add the 1/2 large chopped onion and the red pepper and 2 chilli peppers, stir until onions and peppers soften and the chicken is cooked.
add the earlier prepared sauce and simmer for 10-20 mins. Just before seving, stir in 2tsp garam masala and a handful of chopped cilantro leaves

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DMBKRISTIN.