Yogurt Curry Chicken Pita Pockets

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Yogurt Curry Chicken Pita Pockets

Recipe Information
Description: Tangy and Zippy flavor with tender chicken chunks in a pita pocket sandwish for the most scrumptious and HEALTHY meal! Source: Peek Serves/Makes:4 Ingredients 4 raw chicken breasts, cut up into bigger bite sized chuncks 1 cup (225 ml) chicken stock or bouillion 1 cup (225 ml) of plain natural culture yogurt 1 tsp (5 ml) of curry powder (snappier hot ones are best) salt and pepper to taste 4 Pita Pockets (Arabian Bread) 4 handfuls of fresh spinach leaves Preparation Put the chicken chunks and the chicken stock or bouillon in a large saucepan and simmer for about 15-20 minutes. Chicken should be completely cooked and the liquid reduced. (Do not add more liquid unless it completely evaporates, and be very careful not to burn the chicken). Use your judgement here. Next, remove the chicken from the heat and add the salt and pepper to your taste. In a small deep mixing bowl, combine yogurt and curry powder and whisk together to blend it well. Then, the yogurt mixture into the saucepan until all chicken pieces are coated. Place the saucepan back on a medium to low heat and simmer for another 5 minutes to heat through and marinate. Serve inside the Warmed Pita Bread with torn spinach leaves with a minted cucumber salad for a fun and tasty meal. Comments We like to add a few shakes of red pepper flakes to the yogurt curry mixture when it isn't snappy enough for you. We add it because we like the cool tangy of the yogurt with the heat of the pepper flakes!

Recipe Information

Description:: Tangy and Zippy flavor with tender chicken chunks in a pita pocket sandwish for the most scrumptious and HEALTHY meal!

Source:: Peek

Serves/Makes:4

Ingredients

4 raw chicken breasts, cut up into bigger bite sized chuncks
1 cup (225 ml) chicken stock or bouillion
1 cup (225 ml) of plain natural culture yogurt
1 tsp (5 ml) of curry powder (snappier hot ones are best)
salt and pepper to taste
4 Pita Pockets (Arabian Bread)
4 handfuls of fresh spinach leaves

Preparation

Put the chicken chunks and the chicken stock or bouillon in a large saucepan and simmer for about 15-20 minutes. Chicken should be completely cooked and the liquid reduced. (Do not add more liquid unless it completely evaporates, and be very careful not to burn the chicken). Use your judgement here.
Next, remove the chicken from the heat and add the salt and pepper to your taste.
In a small deep mixing bowl, combine yogurt and curry powder and whisk together to blend it well.
Then, the yogurt mixture into the saucepan until all chicken pieces are coated.
Place the saucepan back on a medium to low heat and simmer for another 5 minutes to heat through and marinate.
Serve inside the Warmed Pita Bread with torn spinach leaves with a minted cucumber salad for a fun and tasty meal.

Comments

We like to add a few shakes of red pepper flakes to the yogurt curry mixture when it isn't snappy enough for you. We add it because we like the cool tangy of the yogurt with the heat of the pepper flakes!