Photos by Christopher Tan & Pranjali Desai
 

Last minute entertaining -
THAI CHICKEN CURRY IN PITA POCKETS

Singapore Women's Weekly September 2003

SERVES 6

Ingredients

  • 2 tbsps oil
  • 1 onion, diced
  • 1 chilli, sliced
  • 2 chicken breasts, diced
  • 1 bottle (335 g) Thai curry sauce
  • 4 cherry tomatoes, diced
  • 3 pieces pita bread, quartered
  • Coriander for garnishing

Method

  1. Heat oil over medium heat and fry onion till lightly browned. Add chilli and fry till fragrant.

  2. Add chicken, stir-fry till cooked or lightly browned.

  3. Add curry sauce and simmer for 15 minutes, till the sauce has reduced. Add cherry tomatoes and cook for another 3 minutes.

  4. Serve curry in pita pockets and garnish with coriander.

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