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Butter Chicken filled Pita Pockets
Rating:
Created by:
Bundaberg State High School, QAST
Total time:
50 min
Preparation:
15 min
Cooking:
35 min
Serves:
24
- Ginael Panganiban
Category:
Tags:
Ingredients
100gSalt reduced margarine
1large onion, diced
1tbspfresh ginger, grated
5clovesgarlic, crushed or pressed
2tspgaram masala
1tspground cardamon
1tspground coriander
1tspground ginger
1tspground cumin
1tsppaprika
1tspcayenne pepper (optional)
4tspground turmeric
1tbsptomato paste
2tspsalt
400tbspfresh lemon juice
1mlLight coconut cream
1KgChicken breast/ thigh fillets
3unitmedium sweet potato, diced small
4medium carrots, diced small
Mini pita pockets ( Mission brand)
Method
- Heat margarine in a large saucepan over medium heat.
- Add the onion and saute until translucent (approx. 3 mins).
- Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 min.
- Add the salt, lemon juice and the coconut cream and mix well.
- Turn up the heat to medium and bring the sauce to a simmer.
- Add the sweet potato and the carrots and let them soften a little.
- Add the chicken and coat well with the sauce. Cover the pan with lid and cook, stirring occasionally, for 20-25 mins or until the chicken and veggies are cooked and the sauce has thickened.
- Fill pita pockets and bake at 180C for approximately 15 mins or until golden.
Recipe description
Thanks to Sabina at Farnborough State School.
Indian inspired butter chicken cooked with fresh spices, garlic and light coconut cream filled in pita pockets. A great way to use leftover butter chicken if already on your menu.
Variations
Vegetables can be changed to suit what is readily available and in season. E.g. use pumpkin instead of sweet potato etc.
For efficiency, prepare a bulk spice mixture and then add tablespoons per recipe.
