A nod to chicken korma, ground chicken simmered in a fragrant yogurt sauce creates an irresistible filling for warm pitas.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 17 min |
| Cook: | 18 min |
| Yield: | 4 servings |
Ingredients
- 1 large red onion; 1/2 chopped, 1/2 sliced
- 1 1-inch piece ginger, peeled and thinly sliced
- 2 cloves garlic, smashed
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- Kosher salt
- 1/4 cup vegetable oil, plus more for brushing
- 3/4 pound ground chicken
- 1/4 cup plain low-fat yogurt, plus more for garnish
- 1/4 cup frozen peas, thawed
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 4 pocketless pitas
- Chopped cashews and/or hot sauce, for garnish (optional)
Instructions
- Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
- Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
- Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.
Nutrition Facts
| Calories | 351 calorie |
| Total Fat | 21.5 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 74 milligrams |
| Sodium | 452 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 2 grams |
| Protein | 19 grams |
| Sugar | 3 grams |
Reviews
Delicious! I did use sour cream instead f greek yogurt since hubby likes it better. So yummy
Tried this for something new with chicken. Big hit and now in permanent rotation.
This was a hit. I used a full pound of chicken.
Okay, but not great.
Simple & delicious. I’ve made this many times since its first appearance in Food Network mag. I usually add the cilantro to the food processor with the rest of the paste ingredients to make for an even quicker meal.
I also brown the meat first, separately, to ensure a nice brown coating.
I also brown the meat first, separately, to ensure a nice brown coating.
Very easy to put together and what a great flavor combination! I used both the cashews and the hot sauce for servings and wouldn’t leave either of them out. I definitely think I will be making this again.
This was a hit for my husband, he loved it, way more than I did. The flavors were great though I’d add more spices to it and maybe next time substitute the ground chicken for something else. I will have to make this again, the hubby will be asking. Oh, one thing I love is how quick and easy it is as well.
This is a go-to recipe for a busy week night at our house. The flavors are good, although we don’t always follow the recipe exactly each and every time. We cut back the oil and add more garlic each time, however. Great on flavored pitas or on a homemade Indian fry bread too.
My husband hunts so we have venison year round – I used that in place of the ground chicken and we made our own pita bread. I thought it was easy and delicious. Will definitely make again!
Very easy and Tasty !!!! I served it with Basmati Rice (the Robert Irvine recipe and my guests loved it.