Chicken Jalfrezi with Charred Peppers and Pickled Chillies

Method

1. In a bowl, mix 2 heaped tablespoons of jalfrezi paste with 1 heaped tablespoon of yoghurt and a pinch of sea salt. Cut each chicken breast into 4 even chunks, add to the bowl, and toss well to coat. Massage the paste into the chicken, then cover and let marinate while you prepare the vegetables.
2. Prick the whole green chillies and peppers with a fork. Over a direct flame on the hob or in a hot griddle pan, char them in batches until blackened and blistered all over. Transfer to a bowl, cover with clingfilm, and let steam for 10 minutes. Then scrape off the blackened skin, discard stalks and seeds, and chop the peppers into 4 cm chunks. Deseed the chillies and lay them in the white wine vinegar in a small plate to lightly pickle.
3. Peel the onions, cut into quarters, and separate into petals. Place a large casserole pan over medium-high heat. Add the onion petals and dry-fry for 8 minutes, stirring occasionally, until they start to char. Remove the onions from the pan.
4. Using tongs, add the marinated chicken pieces to the pan in a single layer, scraping up any excess marinade. Fry for 2 minutes per side until golden. Return the charred onions to the pan along with the chopped peppers. Toss everything together for 2 minutes to combine the flavors.
5. Bring a large pot of salted water to a boil. Add the basmati rice. Place a sieve over the pot and pour the canned plum tomatoes through it, letting the juice drip into the rice water. Cook the rice according to package instructions, then drain.
6. Tear the drained tomatoes into the chicken pan. Add 150 ml of water and bring to a simmer. Cook for 10–15 minutes, until the sauce thickens to your liking. Taste and adjust seasoning with salt and pepper.
7. Serve the curry over the rice. Top with the remaining 2 tablespoons of yoghurt, a pinch of cayenne, picked coriander leaves, and lemon wedges. Place the pickled chillies on the side.