Chef Background

Chef Anuarul Karim Akthar started life in Bangladesh where he learnt the basics of cooking from his Mother. When he moved to the UK in 2003 Anuarul took a part time job in London working at Mathizal Indian Restaurant as kitchen staff. Here he progressed and developed his skills and passion for Indian cuisine. Anuarul moved to Cardiff in 2007 and worked at Radhoney for 2 years before taking his current position as head chef at Indus.

Ingredients

• 2 chicken breasts
• 1 orange pepper
• 1 white onion
• 3 cloves of garlic
• jalfrezi spice
• mixed spices
• 500ml onion gravy
• corriander
• ½ tomato
• 6 green chillies (halved)

Recipe

To start, chop onions and pepper and slice garlic cloves. Marinate the chicken breasts in the jalfrezi spices and dice. Heat 2 tbsp oil in a frying pan and add the onions, pepper and garlic. Leave to brown on a high heat for 2 – 3mins.

Add a pinch of salt, 2 tbsp of mixed spices and 1 ladel full of onion gravy. Add the diced chicken breast and simmer for 3mins.

Sprinkle 1 handful of chopped coriander and chillies over the dish and serve with pilau rice.