Best Chicken Jalfrezi Pita Pockets with Quick Pickled Onions

Best Chicken Jalfrezi Pita Pockets with Quick Pickled Onions

Course Dinner, Lunch
Cuisine Camping
Servings 4


Quick Pickled Red Onions

  • 1 cup thin half-moon slices red onion
  • 1 cup white vinegar
  • 1 tsp sugar
  • 1 tsp salt

Chicken Jalfrezi

  • 3 tbsp olive oil
  • ½ cup finely chopped white onion
  • 2 garlic cloves, minced
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp smoked hot paprika
  • 1 tsp salt
  • 2 cups finely choped tomatoes
  • 4 cups shredded roasted chicken
  • 2 tbsp julienned ginger
  • 1 large red bell pepper , sliced thinly

To assemble

  • 2 tbsp fresh mint
  • 4 pita breads cut in half
  • 8 bibb lettuce leaves


Preparing the pickled red onions

  • Place the sliced red onions in a heatproof jar
  • Mix the vinegar , sugar and salt and bring to a gentle boil, and stir until the sugar and salt have disloved
  • pour vinegar mixture over the onions
  • When cool , seal with a lid and transfer to the refrigerator
  • It should take upto 30 minutes too pickle the onions but if you have the time leave it in for a full 24 hours to improve the taste

Preparing the chicken

  • add oil into a large skillet and place on meduim-high heat then add onions and saute until golden, about 5 to 7 mins
  • then add garlic and saute for just another 2 mins
  • now add turmeric , chili powder , paprika , salt , and tomatoes and cook until a thick sauce begins to form, about 7-10 minutes
  • add the chicken,ginger and red pepper and toss together
  • cover with a lid and cook for 2-3 minutes or until the red pepper is tender
  • now added just abit of salt for taste and then allow to cool

to serve

  • to the cooled chicken jalfrezi, add the mint and toss well
  • line each pita with a lettuce leaf
  • now add a spoon full of chicken jalfrezi into the pita halves , dividing evenly
  • then finally add a few slices of pickled onions to each pita half
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