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
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources