Curried Chicken Pitta Pockets

Servings

Description

Pitta bread is a great alternative to sandwiches - this quick and easy filling idea makes a speedy, yet healthy lunch or supper - great with a dollop of mango chutney on the side for dunking!

Tip: make a batch of pittas in advance - just freeze them and grab one or two out of the freezer when you need to.

Ingredients

500g Juvela Gluten-Free fibre mix
1 sachet easy blend dried yeast (supplied with mix)
2tbsp vegetable oil
250ml warm water
drop of sunflower oil
1 medium onion, cut into strips
75g chicken breast, cut into strips
2tsp medium curry powder*
1tbsp lemon juice
25g cherry tomatoes, quartered
1tbsp fresh coriander, finely chopped
2tbsp low-fat natural yoghurt
handful of fresh spinach leaves

Instructions

  1. Oven temperature: 220°C/425°F/Gas Mark 7
  2. For the pittas, place the Fibre Mix in a large bowl and stir in the yeast making sure it is evenly distributed. Stir in the oil and sufficient water to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix.
  3. Divide the dough into 12 equal pieces, cover and allow to stand for approx. 40 minutes. Re-knead each piece and then roll out thinly into an oval shape. Place on a baking tray and bake in a pre-heated oven for 7-8 minutes until golden. Stack in a polythene bag whilst still warm to ensure the pittas stay soft as they cool.
  4. For the filling, heat the oil in a large pan and fry the onion for a few minutes until soft. Add the chicken and curry powder and cook over a moderate heat for 5-10minutes, stirring occasionally.
  5. Stir in the lemon juice, tomatoes, coriander and natural yoghurt. Cut a pitta in half, add a few spinach leaves and spoon the filling into the pitta.