Pita pockets with chicken curry

Name: Pita pockets with chicken curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Carrots; 1 big onion; 1 piece(s) (approx. 30 g) Ginger Tuber; 1 red chilli pepper; 600 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1-2 TEASPOONS yellow curry paste; 1 can(s) (400 ml) creamy coconut milk; 1 pack of Pita bread bags (6 pieces = 400 g); 7-10 Tbsp Salad

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Carrots
1 big onion
1 piece(s) (approx. 30 g) Ginger Tuber
1 red chilli pepper
600 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1-2 TEASPOONS yellow curry paste
1 can(s) (400 ml) creamy coconut milk
1 pack of Pita bread bags (6 pieces = 400 g)
7-10 Tbsp Salad

Directions

1
Clean, peel, wash and dice the carrots. Peel and chop the onion. Peel and finely grate ginger. Clean the chilli, scrape out the seeds. Wash and chop the pod. Wash meat, dab dry and cut into cubes.
2
Heat the oil in a large frying pan and fry the meat all around. Season with salt and pepper. Add ginger and onion and fry briefly. Add curry paste and chilli and sauté briefly. Add coconut milk and simmer for 8-10 minutes until creamy.
3
Bake the pita pockets one after the other in the toaster for 2-3 minutes. Tear open at the mark. Season chicken curry with salt, pepper and possibly curry paste. Fill pita pockets with it. Serve with salad.