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Curried Chicken Pockets

By: Lisa Scandrette  
"'I served these pitas stuffed with zippy chicken filling for a picnic the day my husband and I got engaged,' reports Lisa Scandrette of Eveleth, Minnesota. 'Now our children enjoy them.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 91 people have saved this

Prep Time:
35 Min
Cook Time:
10 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/2 cup mayonnaise or salad dressing
  • 1/2 cup chutney
  • 1 tablespoon curry powder
  • 6 cups cubed, cooked chicken
  • PITA BREAD:
  • 1 (.25 ounce) package active dry yeast
  • 1 1/3 cups warm water (110 degrees to 115 degrees F), divided
  • 3 cups all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 3 tablespoons cornmeal
  • Lettuce Leaves

Directions

  1. In a bowl, combine the mayonnaise, chutney, curry powder and chicken; refrigerate until serving.
  2. In a mixing bowl, dissolve yeast in 1/3 cup warm water. Add 1-1/2 cups of flour, oil, salt, sugar and remaining water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into six balls. Let rise for 30 minutes. Sprinkle three ungreased baking sheets with cornmeal. Roll each ball into a 7-in. circle. Place two circles on each baking sheet. Let rise for 30 minutes. Bake at 500 degrees F for 10 minutes or until lightly browned. Cool. Cut pitas in half. Line each with lettuce; fill with 1/3 cup chicken mixture.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2009 by cooking diva 
This was an easy recipe and very tasty. I couldn't find chutney (I live in a small town) so I... MORE

 
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