Curry Recipe: Chicken Korma Pitas

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Jake and I love pitas stuffed with spiced meat. This recipe was adapted from Food Network magazine’s March 2010 issue, and instead of buying tortillas I made my own! It’s a lot easier than you think, and the results are totally worth it.

Chicken Korma Pitas

1 large red onion; 1/2 sliced, 1/2 chopped

1 one inch long piece of fresh ginger, peeled and chopped

2 cloves garlic, peeled and smashed

1/2 tsp ground coriander

1/2 tsp ground cumin

salt and pepper

3/4 lb ground chicken or turkey

1/4 cup plain yogurt

1/4 cup frozen peas, thawed

1/4 cup chopped fresh cilanto

a batch of home made tortilla/pitas

chopped cashews and hot sauce, if desired

First, make the pitas. They don’t take long, I promise!

Process the chopped onion, garlic, ginger, coriander and cumin together in your food processor with 1/2 cup water until it’s well combined. Set aside.

In a non stick frypan with a little oil, fry up your sliced onion until golden. Add in the onion/garlic mixture that you made in the food processor, and continue to cook and stir over medium heat until most of the moisture has evaporated.

Add the ground chicken to the pan, contining to cook over medium heat, stirring, until opaque and cooked through. Turn down the heat and stir in the yogurt, cooking for another 2-3 minutes to heat through. Stir in the peas and season with salt and pepper.

Spoon onto home made pitas, topping with cilantro, cashews, a bit of yogurt, and hot sauce if desired.

Makes 4 servings

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