Curry Chicken Pitas

Recipe Ingredients

1 lb	454g / 16oz	Boneless - skinless
		Breast - cut into 1-inch chunks
2 tablespoons	30ml	Margarine
1/2 cup	31g / 1.1oz	Finely chopped onion
1 tablespoon	15ml	Curry powder
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground coriander
2		Cayenne pepper
2 tablespoons	30ml	Water
2		Pitas

Recipe Instructions

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 remaining 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.)

Source:
Cooking Light, Jan/Feb 1994, page 74

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