Asma Khan served up a tasty chicken jhal frezi with tomatoes, chillies and peppers on Secrets Of The Curry Kitchen.

The ingredient are: 6 tbsp neutral oil, 2 Indian bay leaves, 2 cinnamon sticks, 2 dried whole red chillies, 1kg boneless, skinless chicken thighs, cut into 2.5cm cubes, 1 large white onion, cut into 2.5cm cubes, 2 tsp salt, or to taste, 1 tbsp garlic paste, 2 tbsp ginger paste, ½ – 1 tbsp red chili powder, 1 tbsp Kashmiri red chili powder, 1 tbsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cumin, 6 tbsp tomato paste, 2 fresh tomatoes, quartered, 1¾ cups (400ml) warm water and ½ tsp sugar (any type).

For the Peppers: 2 tbsp vegetable oil, 3 ½oz (100g) red onion, cut into 1-in (2.5cm) cubes, 1 green pepper, cored, seeds removed, cut into 2.5cm cubes and 1 red pepper, cored, seeds removed, cut into 2.5cm cubes.

To Garnish: handful of cilantro leaves, chopped and 2 fresh green chilies, deseeded and choppped.

See recipes by Asma in her book titled: Monsoon: Delicious Indian Recipes for Every Day and Season available from Amazon now.