CURRIED CHICKEN PITAS
Hungry for an absolute flavour explosion you can make at home? 💥
These stacked pitas are spectacular - saucy and meaty with the perfectly fresh and juicy crunch of LeaderBrand Crispy Iceberg Lettuce in the mix!
Curried Chicken Pitas with Herbed LeaderBrand Lettuce & Warm Tomato Chilli Sauce 🥬
INGREDIENTS
Chicken Marinade:
4 chicken thighs, diced
½ cup Greek yoghurt
2 tsp curry powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground turmeric
2 garlic cloves, crushed
Juice of ½ lemon
Salt & pepper
Olive oil, for cooking
Warm Chilli Tomato Sauce:
2 large or 5 small ripe tomatoes, grated (discard skins)
½ red chilli, finely chopped
2 garlic cloves, minced
1 tsp smoked paprika
2 tbsp red wine vinegar
1 tsp sugar
⅓ tsp salt
¼ cup olive oil
Garlic Yoghurt:
1¼ cups Greek yoghurt
2 garlic cloves, crushed
Juice of ½ lemon
Salt, to taste
Lettuce Bulgur Salad:
⅓ head LeaderBrand Iceberg lettuce, finely shredded
½ cup cooked fine bulgur wheat or millet
50g feta, crumbled
1 large handful Italian parsley, finely chopped (stalks too)
Juice of ½ lemon
2 tbsp extra virgin olive oil
Salt, to taste
TO SERVE
4 pita breads, warmed
METHOD
- For the chicken, mix yoghurt, spices, garlic, lemon juice, salt, and pepper in a bowl. Add chicken, coat well, and marinate for 30 mins or overnight.
Heat a good splash of oil in a non-stick pan over medium-high. Cook chicken in batches for 4–5 mins, turning until golden and cooked through. Set aside.
- For the garlic yoghurt, mix yoghurt, garlic, lemon juice, and salt in a small bowl. Adjust to taste.
- For the tomato sauce, combine all sauce ingredients except oil in a bowl. Heat oil in a pan, pour in mixture, boil on high for 1 min while whisking. Remove from heat.
- For the salad, mix lettuce, bulgur or millet, feta, and parsley in a large bowl. Add lemon juice and olive oil, toss well, season with salt.
- Warm pita bread in a dry pan or oven.
- Serve chicken, sauce, yoghurt, salad, and pitas on a platter. Let everyone build their own pita or bowl.
