Between birthdays, finals and holiday parties, the last two weeks have been completely crazy and the Little Leopard Kitchen has started to collect dust!
I spent a couple of hours tonight, dusting off the appliances and whipping up a new LLB favorite!
I’ve had a serious infatuation with spicy Indian and Thai foods lately. I also had 3 pounds of chicken in the fridge and a bag of pita bread, so I put them all together and Indian Chicken Curry Pitas were born!
- 1 tbsp olive oil
- 1 red bell pepper (sliced)
- 1 red onion (sliced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (chopped)
- 3 tbsp curry powder
- 1 tsp bay leaves
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sweet paprika
- ½ tsp chili powder
- ½ tsp red pepper flakes
- 1 tomato (pureed)
- 1 cup sour cream
- ¾ cup coconut milk
- 4 chicken breasts (thinly sliced)
- 4 slices pita bread
- 1 tsp fresh mint (garnish)
- 1 tsp fresh chives (chopped – garnish)
- 1 lime (sliced – garnish)
Begin by adding the olive oil to a large skillet over medium heat. Next, add the bell pepper and onions. Cook for 5-7 minutes, then add the minced garlic.
Next, combine the ginger, curry powder, bay leaves, coriander, cumin, paprika, chili powder and red pepper flakes to a small food processor or spice grinder.
Blend well then add to the peppers, onions and garlic.
Next add the pureed tomato, sour cream and coconut milk.
Now I know sour cream might sound weird but it turns out the yogurt in my fridge had gone bad and I was in “study mode” (AKA sweats, hair in bun, no make up), so I was not about to go to the grocery store for one item.
Being the little leopard I am, I knew I could find something in my fridge to replace the yogurt. There it was in front of me, Mexican Crema (AKA Mexican Sour Cream), I thought, well let’s try this. Turns out it was amazing, maybe I just stumbled upon the next great way to make curry sauce
Well now that little secret is out of the bag, lets add the chicken to the curry sauce and vegetables!
Cover and allow to cook for 20-25 minutes.
Spoon into pita bread and top with mint and chives. Serve with lime wedges on the side to squeeze on top.
So delicious and flavorful, with just a slight kick of spice!
Want it a little spicier? Just up the measurements on the chili powder and red pepper flakes!
I got a little hungry while playing photographer and had to dig in!
I feel like I say this all the time, but this is a totally new LLB favorite for me!!
♣ Vegetarian Option: Replace the chicken with extra vegetables such as zucchini, carrots and sugar snap peas to make this dish vegetarian.
♦ Gluten Free Option: Substitute the Pita Bread with gluten-free pita bread (found in specialty stores) or with this recipe for homemade gluten-free pita bread.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.