...Chicken curry-ish? Or what to do with jalfrezi sauce

[killing_rose]

Two weeks ago, one of my friends presented me with a bottle of sauce. She informed me that I would be making a meal out of it for her, right? This jalfrezi sauce was one that I'd never cooked with before, but hey, medium-hot curry sauce? How hard can it be to craft a recipe? The stumbling block, as it turned out, wasn't the food especially since it was the easiest recipe I could think of--it was trying to teach her how to cut vegetables. And what saute means, hand to god.

And trust me, use your deepest fry pan. (Mine's probably about a 4 quart or more pan, and it was almost filled by the time that we were done.)

Three chicken breasts, oven baked with white wine and black pepper, torn into shredded pieces
2 yellow peppers, sliced
3 stalks celery, sliced
1 onion, cut against the grain
2 cans of sliced potatoes
1 can coconut milk
About 1/2 cup white wine, or to taste
2 to 3 cups arborio rice, cooked
Said jalfrezi sauce

Saute the onion, then the celery, then the pepper while the rice cooks. Then, add the potatoes, and heat the vegetables for a few minutes. Then, add in the jalfrezi sauce and mix it quickly with the coconut milk. You're going to let it simmer for about 10 minutes; then cut the coconut taste with the white wine. Wait five minutes and add in your chicken.

Simmer for about 15 more minutes.  Serve over the rice.

(Told ya it was easy.)

Comments

[acelightning]

A wok works better than a frying pan for many things like this. For one thing, it's deeper; for another, you get concentrated heat at the bottom for sauteeing the stuff that has to be cooked quickly.

[killing_rose]

I actually have a wok as well, but while it's *slightly* deeper, my fry pan--which is technically a saute pan, and I suspect closer to a 6 quart--has much more room. And this is a recipe that with enough rice can and does feed multiple people comfortably for quite a while. So for me, it's counterintuitive to use my wok. (Plus, I have a bathroom sink and that's it in which to wash my dishes. Using seven different pans for one meal is not going to happen.)

[acelightning]

Ah - none of my frying pans are deeper than about 3". I'd only use one pot (either the wok or the frying pan) for something like this, and a somewhat smaller one for the rice. (I couldn't wash either the frying pan or the wok in a bathroom sink, though - they're both too big around.)

[killing_rose]

I use the same method--one pot and the pot I usually use for rice. Yeah, the water is poured in and it's scrubbed elsewhere--yay for dorm workarounds.

[acelightning]

When my son was in college, in the freshman dorms there was no cooking allowed at all, although the students could have small refrigerators. The other dorms had a small kitchen on each floor - stove/oven, sink, large fridge, microwave, and a few random pots and pans. (When I was in college myself, back in the Cretaceous Era, I didn't live in a dorm.)