Best Chicken Jalfrezi Pita Pockets with Quick Pickled Onions
Ingredients
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
Instructions
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
Tried this recipe?Let us know how it was!