Ingredients
This Easy Chicken Jalfrezi is a dish that like my Chicken Masala here starts with an onion base vs a classic Karahi which is decidedly onion free. The ingredient that truly sets Chicken Jalfrezi apart though is Green Pepper or Capsicum.

I have to confess at this point that I like the Urdu name  (Shimla Mirch)  a lot more. More personality you know? I've discussed my love for Shimla Mirch before in this simple sabzi, but every time I add it into a dish I am reminded of it's transformative effect.

• 1 lb boneless chicken
• ½ large onion, diced, approx half cup
• 1 tsp ginger paste
• ½ tsp garlic paste
• 3 tomatoes (diced)
• ¾-1 tsp red chili powder
• ¾-1 tsp salt
• 1 tsp soy sauce
• 1 diced green pepper
• 1 + ⅔ sliced green chilies
• ½-3/4 tsp freshly cracked black pepper

Instructions
Heat 3-4 tbsp of oil in a wok or saucepan with a lid
Add the onions and saute on medium heat until the edges start to change colour.

Now stir in the chicken, ginger paste, garlic paste, and sauces and saute until the colour changes.

Mix in the tomatoes and simmer covered until the chicken is tender. This takes me roughly 20 minutes from previously frozen chicken, fresh is usually quicker.

Add the soy sauce, green peppers, black pepper, and one green chili and mix well and cook partially covered until the green pepper is cooked to your desired doneness. Tender-crisp takes 5 to 7 minutes.

Final steps: adjust consistency, then seasoning, and add the remaining green chilies slit lengthwise.

Notes
for a smokier taste you can add a little roasted coriander powder at the end. I would use garam masala with caution, a garam masala with stronger notes of mace/nutmeg wouldn't work in this dish!
If your tomatoes are a little lackluster then feel free to add a little tomato paste at the end