CHICKEN CURRY PITA WITH NECTARINE CHUTNEY
This Chicken Curry Pita with Nectarine Chutney was my life this night.
And by life I mean the bomb.
The amount of flavors circulating in your mouth when you bite into this masterpiece is amazing.
Let me tell you a little more about this Chicken Curry Pita with Nectarine Chutney…
The chicken is marinated in curry powder, greek yogurt, and garlic, then grilled to a perfect char. The chutney is a full flavored mixture of freshly chopped nectarines, green vibrant cilantro, lime juice, and mango chutney. The grilled pita is then layered with thinly sliced cucumber, sharp onion, the spiced chicken, nectarine chutney, and topped off with peppery arugula.
Scuse’ me while I’m salivating over here just thinking about this pita sandwich.
No joke.
I used to not really like arugula. It was spicy, peppery, and didn’t have a hint of sweetness. It was nothing like my regular Romaine. But then something changed and I started seeing it around more and more. It was used as a pizza garnish, as lettuce on a sandwich, tossed in a sweet potato salad and such. And I thought to myself wow, arugula is not that bad.
So then I started using it more and more and BAM here it is again and used in a wonderful way for this sandwich.
Arugula is light and airy and I would have to say that you cannot not have it in this sandwich.
- CHICKEN
- 4 boneless chicken breasts (6 ounces)
- 3 tablespoons curry powder
- 1 cup nonfat greek yogurt
- 1 tablespoon fresh lime juice
- handful of fresh cilantro
- 3 teaspoons minced garlic
- SANDWICH
- 6 mediterranean pitas
- 1 cucumber, sliced into long thin pieces
- 1 1/2 cups arugula
- sliced red or sweet onion
- NECTARINE CHUTNEY
- 2 cups chopped nectarines
- 1/3 cup mango chutney
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 tablespoon ground ginger
- 1/4 teaspoon red pepper flakes
- CHICKEN
- First marinate chicken by combining curry powder, greek yogurt, lime juice, cilantro, and garlic into a large ziploc bag.
- Cut three slits into each chicken breast and add to bag.
- Mix around and refrigerate for 2 hours, remember to flip bag over.
- Grill chicken on medium high heat until charred and cooked through, about 4 minutes on each side.
- Let chicken rest for 5 minutes, cut into slices.
- NECTARINE CHUTNEY
- Combine all chutney ingredients until well combined, set aside.
- SANDWICH
- Grill the pitas on each side to heat through.
- Start assembling the sandwiches by slathering chutney on first, top with cucumber pieces, onion, sliced chicken, and finish with a handful of fresh arugula.
- Roll up and close with a toothpick.
These will be lined up with AU and I all summer, especially now that the grilling nights have begun!
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