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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