Curry Chicken Pitas

Name: Curry Chicken Pitas
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Boneless, Skinless Chicken; 6 clove Garlic, minced; 3 tbsp Curry Powder; 2 tbsp Paprika; 2 packages Frozen California Vegetable Blend; 1 large Onion, chopped; 3 cup Plain Greek Yogurt; 1 Salt/Pepper seasoning to taste; 1 Olive Oil; 1 Sesame Oil; 1/4 Sesame Seeds

CasualCookBilly @cook_2751667

Feeling exotic? This Indian inspired dish is seasoned by curry powder and garlic, the pitas can be pocket pitas stuffed with a bed of Napa cabbage

CasualCookBilly @cook_2751667

Feeling exotic? This Indian inspired dish is seasoned by curry powder and garlic, the pitas can be pocket pitas stuffed with a bed of Napa cabbage

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Ingredients

15 mins

6 servings

2 lbBoneless, Skinless Chicken
6 cloveGarlic, minced
3 tbspCurry Powder
2 tbspPaprika
2 packagesFrozen California Vegetable Blend
1 largeOnion, chopped
3 cupPlain Greek Yogurt
1Salt/Pepper seasoning to taste
1Olive Oil
1Sesame Oil
1/4Sesame Seeds

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Steps

15 mins

1

Set the California mix into a colander and rinse with warm water to defrost, pat dry with paper towel
2

Start by heating a wok with olive oil and a few drops of sesame oil over medium heat
3

Season chicken with Garlic, curry, paprika, and salt/pepper in a large bowl
4

Add the chicken and stir fry about 10 minutes until fully cooked
5

Add the vegetable mix and onion and cook until veggies are tender but crisp
6

Add sesame seeds and stir fry about 5 more minutes
7

Spread yogurt onto pitas
8

Spoon onto pitas or into pita pockets and serve with rice