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omnomnomTwo 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.)
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.)