Put the oil into a deep, wide saucepan or sauté pan. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
Add the garlic, ginger, chilli, cumin, coriander, garam masala and turmeric. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.
Next add in the chicken. Stir well to coat the meat in the onions and spices and then add the sliced peppers, chopped tomatoes, salt and pepper.
Bring the curry to the boil and then turn down the heat to medium-low and cook for 15 minutes with the lid off, or until the chicken has cooked through and the sauce has reduced to your liking. Stir occasionally.
Stir in the chopped fresh coriander (cilantro) and remove from the heat.
Serve with plain boiled rice, pilau rice or cauliflower rice and/or naan breads. Garnish with more chopped coriander (cilantro)
I have only used one teaspoon of chilli flakes in my recipe – which results in a medium strength curry – as I like to make my food family friendly and this is about as hot as my kids can handle! However normally jalfrezi is a little hotter than this, so do put in more chilli if you like your jalfrezi hot!!Nutrition information is approximate and meant as a guideline only.