Instead of your usual curry over rice, why not try this Indian chicken jalfrezi recipe?

Serves 2 to 4 people

[edit] Ingredients

[edit] Steps

Prepare the ingredients. Chop the onion, garlic, and chilli into fine pieces. Be sure to take out the chilli seeds unless you prefer really spicy food. Cut the pepper into small slices, grate the ginger, and cube the chicken.
Fry the prepared ingredients. Heat the vegetable oil over a low/medium heat in the frying pan. Add the prepared ingredients to the pan. Fry everything until the onions look more transparent and soft/tender.
Season. Add the salt, curry powder/paste, and tomato puree to the pan. Stir for about 30 seconds or so.
Add chicken to the pan. Toss in the cubed chicken and stir until the chicken is fully cooked.
Simmer everything. Slowly pour the water into the pan and lower the heat to a simmer. Let it bubble and then add the ginger and pepper to the pan. Wait for about another minute or so for these ingredients to cook.
Serve. Either place the pan on a trivet in the middle of the table for guests to help themselves from, or serve individual portions.

If you wish to have a thinner sauce, pour an additional 4 1/2 ounces (125 mL) of water to the pan and let it simmer for about 3 minutes longer than usual.
Make sure that the chicken is fully cooked. You can check by taking a piece and cutting it on a cutting board. It should be white through the entire meat, leaving no pink or red color. The piece should be hot thoroughly; not cold in the center.