Chicken Jalfrezi

Method

1. Cut 150 g of boneless chicken thigh into 2.5 cm pieces and toss in a bowl with 0.25 tsp of ground turmeric, 0.5 tsp of Kashmiri chilli powder and 0.25 tsp of salt. Leave to sit for 10 minutes while you prepare the vegetables: cut 1 small onion into petals (quarter it and separate the layers) and 1 small green pepper into 2.5 cm squares.
2. Heat 1 tbsp of sunflower oil in a karahi or heavy frying pan over high heat until it shimmers. Add the marinated chicken in a single layer and sear, turning once, for 4 minutes until well browned on the outside but not yet cooked through. Lift out onto a plate.
3. Straight into the same pan, still on high heat, tip the onion petals and green pepper squares. Stir-fry for 3 minutes, tossing rather than stirring, until the edges char and blister but the pieces are still crisp in the middle. Remove and set aside with the chicken — this crunch is what makes a jalfrezi.