Curried Chicken Pitta Pockets

Pitta bread is a great alternative to sandwiches - this quick and easy filling idea makes a speedy, yet healthy 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 pittas:

• 1 (500g) packet JUVELA Gluten-Free Fibre Mix
• 1 sachet easy blend dried yeast (supplied with Mix)
• 2tbsp vegetable oil
• Approx. 250ml (½ pt) warm water

ingredients filling (quantity per pitta):

• Drop of sunflower oil
• ½ medium onion, cut into strips
• 75g (3oz) chicken breast, cut into strips
• 2tsp medium curry powder*
• 1tbsp lemon juice
• 25g (1oz) cherry tomatoes, quartered
• 1tbsp fresh coriander, finely chopped
• 2tbsp low-fat natural yoghurt
• Handful of fresh spinach leaves

Oven temperature: 220°C/425°F/Gas Mark 7

Method:

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.

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.

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.

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.

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