I love making curry at home, it’s a great way to get in lots of portions of veggies and I never tire of it if there are leftovers! The only thing that I find with a lot of the curry recipes out there is that there are a lot of steps, making pastes, and more often than not a lot of oil. I still think that you can make a really delicious curry at home which doesn’t need to involve a lot of faffing, and really cuts out that oil to keep it light and healthy.
Chicken jalfrezi is one of those classics that everyone has heard of, and it’s popular for a reason, a tasty tomato based sauce with peppers, onions and a good level of heat, it has great flavour and is adaptable to serve with lamb chicken, or even vegetarian with some chickpeas. This is also lovely with the little coldwater prawns that you can get frozen- just make sure you thoroughly defrost them first, and then make the sauce up, and add them 5 minutes before the end of cooking to heat through thoroughly
Chicken jalfrezi is one of my favourite curries to cook if I have leftover roast chicken to use up, just make up the sauce and then add in whatever chicken you have leftover- if it’s looking a bit scant you can always add in an extra pepper or some chickpeas to bulk it up.