Step-by-Step Instructions

1. 1.Prepare the Aromatic Base

   Heat 2 tablespoons of olive oil in a pan. Add 2 diced medium onions and 4-6 minced garlic cloves. Stir and cook until the onions turn pinkish-brown, about 5-7 minutes. Add 1 tablespoon of grated ginger (from frozen cubes) and continue to stir.

2. 2.Add Initial Spices

   Once the onions are pinkish-brown, add 2-3 teaspoons of Garam Masala, 1 teaspoon of turmeric, and 1 teaspoon of chili powder. Stir well to combine with the aromatics, allowing the spices to release their aromatic oils.

3. 3.Sear the Chicken

   Add 500g of cubed chicken breast to the pan and fry until sealed and beginning to absorb the spices, about 5 minutes.

4. 4.Divide the Chicken Base

   Divide the spiced chicken and aromatic mixture evenly into two separate pans for the two different curries.

5. 5.Prepare the Creamy Korma

   To one pan (for the korma), add 1/2 cup of creme fraiche, stirring to coat the chicken. Add 1/2 cup of water and bring to a gentle simmer.

6. 6.Flavor the Korma

   Add 2 tablespoons of ground almonds (optional), salt to taste, and 1-2 teaspoons of sugar (optional, for sweetness). Stir well and allow to bubble gently until the chicken is cooked through and the sauce has thickened slightly, about 10-15 minutes.

7. 7.Serve the Korma

   Transfer the creamy chicken korma to a serving bowl. Garnish with fresh chopped coriander.

8. 8.Prepare the Tomato-Based Jalfrezi

   To the second pan (for the jalfrezi), add a 400g can of chopped tomatoes. Stir well to combine with the chicken and spices. Cook until the tomatoes caramelize and the spiced oil separates and comes through the tomatoes, about 10-12 minutes.

9. 9.Add Vegetables to Jalfrezi

   Add 1 chopped green bell pepper and 1 chopped red bell pepper to the pan. Stir and cook for 2-3 minutes until the peppers are slightly softened but still retain some crunch.

10. 10.Flavor the Jalfrezi

    Add salt to taste. Continue to cook until the chicken is done and the vegetables are tender-crisp, about 5 minutes.

11. 11.Serve the Jalfrezi

    Transfer the tomato-based chicken jalfrezi to a serving bowl. Garnish with fresh chopped coriander.