Chef Meg’s Curried Chicken Pita

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Indian
Serves: 
8 sandwiches

Curry powder, cumin and garlic combine to give this chicken pita an Indian flair. The pita also includes peas, yogurt, onions, peanutsm and ginger.

Ingredients

1⁄2 cup onions, diced
1 tsp. ginger
2 cloves garlic
1 tsp. curry powder
1 tsp. cumin
1 lime, cut in half (reserve half for deglazing pan)
2 tsp. vegetable oil
1⁄2 cup onions, sliced
1 lb. extra-lean ground chicken
2 tbsp. low-fat plain yogurt
2 tbsp. water
11⁄2 cups frozen peas
4 green onions, sliced
2 tbsp. cilantro, chopped
2 tbsp. low-salt roasted peanuts, chopped
4 whole-wheat pitas, cut in half
4 cups lettuce or dark greens, chopped

Steps

1. Place first six ingredients into blender or food processor. Purée until thick paste forms.

2. In large sauté pan over moderate heat, add oil. Once oil is hot, add sliced onions. Sauté about 5 mins., stirring often, until onions start to turn light brown.

3. Add sauce to pan and cook until bottom of pan starts to turn brown. Squeeze remaining half of lime into pan and scrape up brown bits from bottom of pan with wooden spoon.

4. Add chicken to pan and cook about 10 mins.

5. Add yogurt, water, peas and green onions to pan. Stir and cook 2 mins. Remove from heat and garnish with cilantro and nuts.

6. Fill each pita with ½ cup of greens and ½ cup of meat mixture.

Recipe by Sparkpeople.com

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources