I don’t know what to call this curry: it’s sort of like a dupiaza, sort of like a jalfrezi. The key point is, it’s delicious.
And the great thing about it is that the first 80% or so of the recipe is exactly the same as my chicken sort-of-korma recipe. Which means you can get 80% of the way through that recipe, then split the mixtures and make half-and-half of that and this.
So! First follow steps 1–13 of that recipe. This gets you as far as marinated, spiced chicken in a generic curry sauce. Now you can either split your curry and do half of it as specified in sort-of-korma, or you can use all of it for the present recipe. Here’s what to do next:
- In a new pan, heat a couple of tablespoons of oil vigorously. When hot, add peppers sliced into stripes: ideally, three halves of different colours (red, yellow and green). Fry them courageously, not stirring too much, so you get slight charring while they still have some texture to them.
- Move the peppers aside. In the same pan, add more oil if necessary, then add one or two good sized onions, coarsely chopped. Fry courageously, then add the peppers back in.
- [optional] Add some sliced chilis to taste.
- Add a finely chopped tin of tomatoes and some tomato puree — enough to get a good, deep, red colour.
- Add in the generic-curry chicken mixture, and warm through.