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| 1 Esslöffel | vegetable oil |
| 1 mittel | Onion roughly chopped |
| 1 | Cloves garlic finely chopped |
| | salt |
| | black pepper freshly ground |
| 4 | Chicken breasts; skinless, chopped |
| | Into chunks |
| 441 Gramm | Jar Jalfrezi curry sauce |
| 4 mittel | Tomatoes; skinned and roughly |
| | Chopped |
| 2 Esslöffel | Coriander; freshly chopped |
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Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place the oil in a frying pan over a moderate heat and add the onion and garlic.
Season the chicken pieces with salt and freshly ground black pepper and add them to the frying pan. Brown the chicken pieces and then pour the contents of the frying pan into an ovenproof dish.
Pour over the Jalfrezi sauce and mix the sauce through the chicken and onion. Cover the dish and place in the preheated oven for 45 minutes.
Ten minutes before the end of the cooking time add the tomatoes.
Add the coriander just before serving the dish.
Notes Serve the chicken Jalfrezi with basmati rice and naan bread, raita or fruit chutney.
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