Curry Chicken Pitas
Yield
servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into 1inch chunks |
|
| 2 | tablespoons |
margarine
|
|
| ½ | cup |
onions
finely chopped |
|
| 1 | tablespoon |
curry powder
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
coriander
ground |
|
| 2 | dash |
cayenne pepper
|
*
|
| 2 | tablespoons |
water
|
|
| 2 | x |
pita bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into 1inch chunks |
|
| 3E+1 | ml |
margarine
|
|
| 118 | ml |
onions
finely chopped |
|
| 15 | ml |
curry powder
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
coriander
ground |
|
| 2 | dash |
cayenne pepper
|
*
|
| 3E+1 | ml |
water
|
|
| 2 | x |
pita bread
|
* |
Directions
In a large skillet over medium-high heat melt margarine.
Add onion and sauté for 2 to 3 minutes.
Add chicken and sauté 5 to 6 minutes, until cooked through.
Add seasonings and water.
Stir well until thoroughly blended.
Split between the two pitas, putting chicken on top of the pitas and trickling the remainng sauce over them.
