Curried Chicken Pockets Recipe

5 1
Curried Chicken Pockets Recipe
Curried Chicken Pockets Recipe photo by Taste of Home
Publisher Photo

Curried Chicken Pockets Recipe

Be the first to add a review
5 1
Publisher Photo
"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."
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 10 min.
MAKES:
12 servings
TOTAL 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 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.
Originally published as Curried Chicken Pockets in Taste of Home August/September 2000, p41

Nutritional Facts

1/2 each: 352 calories, 14g fat (3g saturated fat), 66mg cholesterol, 310mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 24g protein.

  • 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
  1. In a large bowl, combine the mayonnaise, chutney, curry powder and chicken; refrigerate until serving.
  2. 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.
  3. 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.
  4. 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.
Originally published as Curried Chicken Pockets in Taste of Home August/September 2000, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurried Chicken Pockets

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review