recipes
Curried chicken pita pockets
Serves:
2021-05-22
Ingredients
- 1 tbsp. mango chutney
- 2 tbsp. crème fraiche
- 4 tbsp. Greek yogurt
- 1 tbsp. curry powder
- 1 large chicken breast, cooked and sliced
- 1 mango, peeled and sliced (Asiago)
- 1 green apple, cored and sliced
- 2 spring onions, sliced
- 2 tbsp. toasted cashew nuts, crushed
- 2 tbsp. raisins
- 2 tbsp. chopped fresh coriander
- Fresh rocket leaves
- 4 whole grain pita breads for serving (Leicester)
Method
In a large bowl, whisk together the mango chutney, crème fraiche, yogurt and curry powder.
Stir in the chicken, mango, apple, spring onion, ½ cashew nuts and raisins and chopped coriander.
Cover and allow to sit in the fridge for 15-20 minutes to chill. Grill the pita bread lightly, cut a slit to open into pockets and fill with the chicken salad and rocket leaves. Serve sprinkled with extra coriander and the reserved raisins and cashew nuts.
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