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 University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources