Asma Khan's Jhal Farezi Recipe | Food Network UK

Ingredients

• 6 tbsp neutral oil
• 2 Indian bay leaves
• 2 cinnamon sticks
• 2 dried whole red chillies
• 1kg boneless, skinless chicken thighs, cut into 2.5cm cubes
• 1 large white onion, cut into 2.5cm cubes
• 2 tsp salt, or to taste
• 1 tbsp garlic paste
• 2 tbsp ginger paste
• ½ - 1 tbsp red chili powder
• 1 tbsp Kashmiri red chili powder
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 6 tbsp tomato paste
• 2 fresh tomatoes, quartered
• 1¾ cups (400ml) warm water
• ½ tsp sugar (any type)
• For the Peppers:
• 2 tbsp vegetable oil
• 3 ½oz (100g) red onion, cut into 1-in (2.5cm) cubes
• 1 green pepper, cored, seeds removed, cut into 2.5cm cubes
• 1 red pepper, cored, seeds removed, cut into 2.5cm cubes
• To Garnish:
• handful of cilantro leaves, chopped
• 2 fresh green chilies, deseeded and choppped
• Special Equipment:
• Deep saucepan with lid / Skillet / Slotted spoon