Pita with chicken stewed in yogurt
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 351, total fat 21 G., saturated fats 3 G., proteins 19 G., carbohydrates 21 G., fiber 2 G., cholesterol 74 mg, sodium 452 mg, sugar 3 G.
Calories 351, total fat 21 G., saturated fats 3 G., proteins 19 G., carbohydrates 21 G., fiber 2 G., cholesterol 74 mg, sodium 452 mg, sugar 3 G.
This dish is inspired by Indian korma: ground chicken is slowly simmered in a spicy yogurt sauce and served on warm pitas with an extra dollop of natural yogurt. If desired, the filling can be sprinkled with cashews and drizzled with hot sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large red onion, half cut into cubes, half into thin half rings
- 2.5 cm ginger root, peeled and thinly sliced
- 2 cloves garlic, crushed
- 0.5 tsp ground coriander
- 1 tsp ground cumin
- 1/4 cup vegetable oil, plus extra for greasing
- 350 g of minced chicken
- 1/4 cup plain low-fat yogurt, plus extra for serving
- 1/4 cup frozen green peas, thawed
- 1/4 cup chopped fresh cilantro, plus extra for serving
- 4 pitas without pockets
- Chopped cashews and/or hot sauce, to serve
We recommend
Recipes with similar ingredients: minced chicken, coriander, cumin, peas, cilantro, red onion, ginger root, cashew nuts
Cooking the dish according to the recipe:
- Grind the diced onion in a food processor together with ginger, garlic, coriander, cumin, adding 0.5 tsp. salt and 0.5 cups of water.
- Heat vegetable oil in a skillet over medium-high heat. Add thinly sliced onion and cook until golden brown, 4-5 minutes. Add the onion paste and spices and cook, stirring, until slightly dry, 8-10 minutes.
- Add the ground chicken and cook until no longer pink. Mix the yogurt with 1/4 cup water, add to the pan, and simmer over medium-low heat until the chicken is cooked through, another 2-3 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 fry for about 1 minute on each side. Divide the chicken filling among the pitas. Drizzle with yogurt and sprinkle with cilantro. Sprinkle with cashews and/or hot sauce, if desired.
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