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All public Recipes -> Main Dish -> Curried Chicken Pockets with Mango Chutney
Curried Chicken Pockets with Mango Chutney
| Description: | A convenient source of lean protein, canned chicken – tucked in this “portable” pocket with pineapple, pepper and cashews – is complemented by sweet, savory flavors reminiscent of India: curry powder and chutney. | |
| Time: | 15 min (10 min to prepare, 5 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 can (10 ounces) chunk chicken, drained 2 teaspoon curry powder 1 tablespoon vegetable oil 1 can (8 ounces) pineapple tidbits in juice, drained 1/2 cup chopped green bell pepper 1/2 cup mango chutney 1/4 cup chopped, unsalted cashews 2 each whole-wheat pitas, sliced in half* 4 large red leaf lettuce leaves 1 cup alfalfa sprouts |
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| Directions: | ||
| *Or use naan, a popular bread in Indian cuisine, if available. seasoned chicken; cook until lightly browned, about 5 minutes. Remove from heat; cool slightly In a medium bowl gently combine chicken, pineapple and green pepper. Add chutney and cashews; toss with curried chicken mixture. Line pita halves with lettuce to keep them from getting soggy. Spoon 1/2 cup curried-chicken mixture into each pita half. Top with sprouts. Serve immediately. |
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| Notes: | ||
| Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1/4 cup Fruit Group; 1 ounce Grains Group; 2 1/2 to 3 ounces Meat and Beans Group | ||
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