Chicken Jhal Ferazi
Chicken Jhal Ferazi is an Anglo-Indian recipe. I make this using shredded peppers, cilantro and lime and potatoes and carrots for body. Folklore suggests that this recipe is created to use up leftover roast meat. So possibly it is almost obligatory to use cooked chicken.
Pure and spontaneous inspiration and easy dinner on my table. I have a version using hard boiled eggs, in my Bengali cookbook. My version used leftover shredded chicken. Here is my slow cooked chicken recipe. You can certainly make a batch, or better yet use store bought rotisserie chicken. In a rush and want to make your own shredded chicken, here is an instant pot version.
What exactly is Jhal Ferazi
Honestly, other than having roots in Anglo Indian cooking, it is a flexible stir fry. It is a dish on the milder side, as is true of a lot of Anglo-Indian dishes. This culinary heritage is an amalgamation of British and Indian flavors.
Some of these signature dishes are popular in Kolkata clubs and continental houses. Probably one of the original fusion cuisines of India.
How I make mine?
Honestly, this and other recipes like it are a road map. Play with the protein, add other vegetables, it’s all good. It is perfect as a nice wholesome meal. I sometimes make a double batch and use it for things like filling quesadillas. Simple spices and lime, cilantro and black pepper sum up this dish for me.
Honestly, if you do not have pre-cooked meat to use up, cut the meat small and cook through. Vegetarian variations can include tofu or paneer. I think of this as a fall dish, but I am pretty sure it would work anytime of the year. A dish that gets done in under 30 minutes should have no seasons.
A colorful dish, using slow cooked pulled chicken with cilantro, lime and bell peppers.
Ingredients
- 2 medium sized onions
- 2 tablespoons olive oil
- 3 pods minced garlic
- 1 tablespoon freshly grated ginger
- 1 medium sized potato, peeled and cubed
- 1 medium sized carrot, peeled and cubed
- 1 teaspoon salt
- 2 teaspoons curry powder
- 11/2 cups shredded chicken
- 1 green bell pepper coarsely chopped
- 2 medium tomatoes, roughly chopped into eights
- 1 lime
- 2 tablespoons finely chopped cilantro
- Lots of freshly ground black pepper
Instructions
- Peel the onions and cut one into a dice, cut the other into eights and separate the layers.
- Heat the oil on medium heat for about 1 minute and add in diced onion, garlic and ginger and stir well cooking for 5 to 7 minutes until the onion softens and begins to turn pale golden.
- Add in the potato and carrot and mix well. Stir in the curry powder and mix well. Cover and cook for about 5 minutes until the vegetables are fairly soft. Stir in the shredded chicken and mix well.
- Add in the bell pepper and mix well. Cook the bell pepper, stirring frequently for about 2 minutes, until the pepper softens a little.
- Add in the tomato and cook until it barely begins to release its juices.
- Add in 1/2 cup water and cook for 5 minutes and add in the second onion and cook until translucent.
- Cut the lime and squeeze in the lime juice.
- Mix in the black pepper, this is something I do over the top with the pepper mill.
- Serve at once