Chicken Jalfrezi

  • Yield: servings


2pounds skinless boneless chicken strips (1" long)
4medium 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)
1/2cup yoghurt
-- fresh ginger and garlic paste (1/2-inch ginger and half peeled garlic bulb)
1teaspoon coriander powder
1teaspoon cumin powder
1/2teaspoon cayenne papper
1teaspoon paprika
1/2teaspoon cinnamon powder
-- Finely chopped cilantro leaves
4tablespoons canola oil
2-- pita bread with pocket (optional)
1/2cup 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.