Patrick loves Indian curries, not my specialty. Too many ingredients and spices not on hand. But I like to make him happy so I came up with this simple chicken curry in a pita. It makes both of us happy. Of course this time I bought an off brand pita that was thin and dry. We ended up with a delicious mess we had to eat with fork and knife. Know your pita bread or even try a different wrap. There is no reason this would not be good over rice as well. Not everything goes as planned in the kitchen but be sure to have fun!
Wine parings at the bottom of the page
Chicken Curry Pita
2Tablespoons olive oil
2 onions chopped
4 Tablespoons curry powder
1 jalapeno minced
3 garlic cloves grated
1 Tablespoon ginger grated
2 pounds chicken breast sliced thin
1/4 cup broth
4cups baby spinach
6 green onions chopped
pita bread (good sturdy pita)
1. Sauté onion in oil till just beginning to color.
2. Stir in curry powder, jalapeno, garlic and ginger. Stir till fragrant.
3.Add chicken and broth cover over medium for about 30 minutes, stirring occasionally.
4.I serve these family style. Everyone makes their own. Spinach, chicken and green onions in a pita. ( Have fork and knife ready just in case!)
I served a cucumber salad with yogurt, mint and dill with the curry chicken pita.
Cissie says” Here are wine pairings for the Curry chicken pita: For the white wine I am suggesting an Alsatian Gewurztraminer as a first choice. You could also try a Riesling or a Pinot Gris. Red choices would be Pinot Noir, Red Zinfandel and Rhone style Blends. Enjoy!”