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Curried Chicken Pockets

 Curried Chicken Pockets
"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."
12 ServingsPrep: 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 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.

2 of 2

Curried Chicken Pockets (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1/2 each) equals 352 calories, 14 g fat (3 g saturated fat), 66 mg cholesterol, 310 mg sodium, 31 g carbohydrate, 2 g fiber, 24 g protein.