Yield: 2 Servings
|1 pounds||Boneless, skinless chicken breast, cut into 1-inch chunks|
|½ cup||Finely chopped onion|
|1 tablespoon||Curry powder|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground coriander|
|2 dashes||Cayenne pepper|
In a large skillet over medium-high heat melt margarine. Add onion and saute for 2 to 3 minutes. Add chicken and saute 5 to 6 minutes, until cooked through. Add seasonings and water. Stir well until thoroughly blended. Split between the two pitas, putting chicken on top of the pitas and trickling the remainng sauce over them.
(Neil decided to fill his pita with the chicken, but I ate mine on the outside, rather than in the pocket. It's good either way. Oh, and make sure your bathroom door is closed when you make this, or your towels will smell like curry when you go to dry off from your shower the next morning...)
This is my spin on a recipe I got out of a Perdue package.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke <lisa@...> on Aug 1, 9