Jalfrezi

also called jhal farezi · jal frezi · chicken jalfrezi · jalfrazi · jalfreezi

The table

2(one red, one green; cut in 1-in squares)bell peppersfry 3 min, until scorched in places and still crispfry in 2 mintoss back in, 2 min, and stop
1 medium(cut in eighths, layers separated)red onion
1 cup(240 g; the base recipe)onion-tomato masala
1 tspground cumin
1/2 tspground turmeric
1 tspgaram masala
1 1/2 lb(680 g; cut in strips)boneless chicken thighssear 5 min over the highest heat, then lift out
1 tspkosher salt
2 Tbs(30 mL)neutral oil
1 large(cut in eighths)tomato
2(slit lengthwise)green chiles
2 tsp(10 mL)white vinegar
3 Tbs(chopped)cilantro
Two minutes and no longer. Anything more steams the peppers and the dish is gone
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

1fry 3 min, until scorched in places and still crisp

2sear 5 min over the highest heat, then lift out

3fry in 2 min

goes in with what step 1 made

4toss back in, 2 min, and stop

goes in with what steps 2 and 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
7 min
Needs you
12 min3 steps run at once
What you'll wash
Two things — the wide pan, a plate for the seared chicken
Does it keep
2 days — the peppers were the point and they slump overnight, though the chicken and masala hold

  1. sear 5 min over the highest heat, then lift out

    5 minneeds youfrom the start

  2. fry 3 min, until scorched in places and still crisp

    3 minneeds youfrom the start

  3. fry in 2 min

    2 minneeds you3 min in

  4. toss back in, 2 min, and stop

    2 minneeds you5 min in

You'll need wide pan

Goes with

See how it is written
>> title: Jalfrezi
>> category: Stews & Braises
>> tags: chicken, indian, peppers, stir-fry, curry
>> counters: Curry House, One Pot
>> aka: jhal farezi, jal frezi, chicken jalfrezi, jalfrazi, jalfreezi
>> pairs-with: onion-tomato-masala, pilau-rice, chapati
>> servings: 4
>> time: 40 min
>> washing-up: the wide pan, a plate for the seared chicken
>> keeps: 2 days — the peppers were the point and they slump overnight, though the chicken and masala hold

>> step: sear 5 min over the highest heat, then lift out
Sear @boneless chicken thighs{1 1/2%lb}(680 g; cut in strips) salted with @kosher salt{1%tsp} in @neutral oil{2%Tbs}(30 mL) in a #wide pan{} over the highest heat you have ~sear{5%min}, then lift the strips out.

>> step: fry 3 min, until scorched in places and still crisp
Fry @bell peppers{2}(one red, one green; cut in 1-in squares) and @red onion{1%medium}(cut in eighths, layers separated) in the same pan ~fry{3%min}, until they are scorched in places and still squeak against a tooth.

>> step: fry in 2 min
Fry @onion-tomato masala{1%cup}(240 g; the base recipe), @ground cumin{1%tsp}, @ground turmeric{1/2%tsp} and @garam masala{1%tsp} into @&(~1)peppers{} ~fry{2%min}.

>> step: toss back in, 2 min, and stop
Toss @&(~3)seared chicken{} back into @&(~1)pan{} with @tomato{1%large}(cut in eighths), @green chiles{2}(slit lengthwise), @white vinegar{2%tsp}(10 mL) and @cilantro{3%Tbs}(chopped) ~fry{2%min}, and take it off while the peppers are still bright.

Two minutes and no longer. Anything more steams the peppers and the dish is gone.