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Average Betty’s Chicken Curry Pita is light and flavorful, and won’t knock you out like an elephant tranquilizer! Be sure to check out the Bonus Material immediately after the recipe for tips on packing this up for the office.
Ingredients for Chicken Curry Pita:
For the chicken:
1 cup cooked chicken
1/2 cup chopped onion
1-2 tsp. curry powder (Betty loves Sun Brand Madras Curry Powder)
2 pieces flatbread (Betty loves Trader Joe’s Arabian Joe’s Middle Eastern Flatbread)
For the sauce:
1 cup plain, fat-free yogurt
3-4 inches stripeeled, seeded cucumber cut into strips
4-5 strips roasted (or raw) red pepper
4 wheels grilled onion
3 roasted garlic cloves
For the garnish:
1 inch stripeeled, seeded cucumber diced (~ 1/4 cup)
1/2 cup chopped tomato
Welcome to Pita Hut…
In a blender, combine cucumber, grilled onion, red bell pepper and garlic.
Add yogurt and blend until smooth.
Makes about 1 1/2 cups sauce. Store in the refrigerator.
Dice cucumber and tomato for garnish. Set aside.
In a pan, saute onion until tender.
Lower the heat and add cooked chicken.
Sprinkle with curry powder and stir together.
Add 2 tbsp. water (to deglaze pan and moisten curry powder) and remove from heat.
Lightly toast flatbread to soften.
Place warmed, softened flatbread on a plate.
Top with curry chicken and onions.
Garnish with diced cucumber and tomatoes.
Top with yogurt sauce and enjoy!
This recipe makes 2 chicken pitas and enough sauce for 6-8 pitas. The sauce will last about two weeks in the refrigerator. Triple the recipe for the chicken and garnish to serve all 6-8 pitas at once. Trader Joe’s Middle Eastern Flatbread comes in a package of 8.
-OR-
Prepare the ingredients ahead of time, store in the refrigerator and use over the course of a week for low-maintenance, quick and healthy lunches. That’s how I roll!
Bonus Material: For a take-to-the-office lunch to die for, prepare curry chicken at home and pack in a microwave-safe container. Pack garnish and sauce on the side in separate containers along with one piece of flatbread. Keep refrigerated at office until ready to eat. At lunchtime, unpack and microwave curry chicken for 30-45 seconds or until hot. Toast flatbread or microwave for 10-15 seconds until tender. Top with garnish and sauce. Enjoy!
It’s also pretty tasty cold, so no worries if you do not have a microwave or toaster at your office.
Search terms: betty #22, chicken curry pita recipe, chicken pita recipe, yogurt sauce recipe, cucumber yogurt sauce recipe, chicken curry, pita sandwich recipe
Link to the Welcome to Pita Hut video.
Link to the accompanying Welcome to Pita Hut blog post.
This looks delicious!! Always looking for new chicken recipes and this is a keeper! So many ways to change and use these same ingreds too! My 8 yr old loves anything he can “dip” into and it’s the only way he eats any veggies!
Thanks!
Hey Janet! Thanks for stopping by… I hope you and your son like the pita – I’d love to know what he thinks! Sounds like he has a pretty advanced palate for 8! Very cool!
I’m always looking for new chicken recipes too – if you have any you’d like to share, send me an email ;)
xo,
Betty
Hi Betty,
You have done an extremely good job of picturising the whole cooking process. May be you can try to video the whole thing. But that’s just a suggestion.
Being a chicken farmer, I love chicken recipes and the choice of madras curry powder gives an exotic smell and taste to this dish.
Stumbled on to your website thru Google, I am going to devour your site.
thanks for such a wonderful experience,
-ChickencoopGuru
Thanks so much for sharing this recipe! I have been on the hunt for curry recipes that don’t use rice and this fits the bill perfectly. Can’t wait to try it :). I normally try to eat paleo which unfortunately doesn’t allow either bread (even Pita :)..) or rice, so yell out if you see any good curries along those lines, I would love to share them with our community.
Thanks
Rob
Thanks for share. I am trying it tomorrow. I love curry!