Curried Chicken Pockets Recipe

Ingredients

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

Directions

• In a large bowl, combine the mayonnaise, chutney, curry powder and chicken; refrigerate until serving.
• In a large 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° for 10 minutes or until lightly browned. Cool. Cut pitas in half. Line each with lettuce; fill with 1/3 cup chicken mixture. Yield: 12 sandwiches.

Curried Chicken Pockets published in Taste of Home August/September 2000, p41