Curried Chicken Pockets Recipe

Nutrition Facts

  • One serving:
  • (1/2 each)
  • Calories:
  • 352
  • Fat:
  • 14 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 66 mg
  • Sodium:
  • 310 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 2 g
  • Protein:
  • 24 g


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Curried Chicken Pockets

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"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."

SERVINGS: 12

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 35 min. + rising Bake: 10 min.

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 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° 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.


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