Chicken Jalfrezi

  • Yield servings


2 pounds skinless boneless chicken strips (1" long)
4 medium red onions, peeled and cut into thin slivers
1 -- yellow bell pepper (cored and cut into thin slivers)
1 -- red bell pepper (cored and cut into thin slivers)
1 -- orange bell pepper (cored and cut into thin slivers)
1/2 cup yoghurt
-- fresh ginger and garlic paste (1/2-inch ginger and half peeled garlic bulb)
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon cayenne papper
1 teaspoon paprika
1/2 teaspoon cinnamon powder
-- Finely chopped cilantro leaves
4 tablespoons canola oil
2 -- pita bread with pocket (optional)
1/2 cup cooked rice (optional)


  1. Combine all marinade ingredients in a large bowl. Add chicken and let stand  15 minutes.
  2. In a wok, heat oil. Add onion and bell peppers and saute over medium high heat until the onions are slightly browned. Add the marinated chicken strips. Cook, turning chicken pieces. Reduce temperature to low, cover  wok and let  simmer for 20 minutes
  3. Garnish with fresh cilantro leaves. Serve over cooked rice or serve with pocket bread or pita.



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