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Passage through India Pita
By playing with spices you can jazz up an ordinary lunch item such as a chicken salad sandwich. Break away from your 'nasi campur' routine and try this healthier lunch option.
"You can use leftover chicken too"
Ingredients
1 chicken breast
4 Tbs yoghurt
1 tsp ground cayenne
1 tsp ground cumin
1 tsp ground coriander
Lemon juice from half a lemon
2 garlic cloves minced
1/4 red onion in thin slices
1/4 red pepper in thin slices
1 tsp olive oil
Chopped cilantro to garnish
Whole wheat pita bread cut in half
4 Tbs yoghurt
1 tsp ground cayenne
1 tsp ground cumin
1 tsp ground coriander
Lemon juice from half a lemon
2 garlic cloves minced
1/4 red onion in thin slices
1/4 red pepper in thin slices
1 tsp olive oil
Chopped cilantro to garnish
Whole wheat pita bread cut in half
Serves...
4
Perfect for picnics too. Just keep the filling and pita separate and assemble when you're ready to eat to avoid it from getting soggy.
This can be done from scratch by marinating a chicken breast with spices or for the easy way out: toss leftover chicken with this mixture.
Method
Add the cayenne, cumin, coriander, lemon juice, and garlic to the yoghurt and mix well. Trim the fat and skin off of the chicken and pour half of the yoghurt mixture on it to marinate for 30mins or more. Reserve the rest of the mixture for later.
Once the chicken has been marinated, sear it in a hot pan on high heat and transfer to a baking dish and bake at 175C for 20mins. In the pan where the chicken was seared add olive oil to the pan and sauté the onion and red pepper slices. Keep aside.
Take the chicken out of the oven and cool. Dice the chicken pieces and toss with the reserved yoghurt mixture, onion and red pepper slices, and chopped cilantro.
Pack the chicken mixture in a container separate from the pita bread. This is to prevent the pita from getting too soggy.
Once you are ready to eat, stuff the pita with as much chicken as you want and enjoy!
Once the chicken has been marinated, sear it in a hot pan on high heat and transfer to a baking dish and bake at 175C for 20mins. In the pan where the chicken was seared add olive oil to the pan and sauté the onion and red pepper slices. Keep aside.
Take the chicken out of the oven and cool. Dice the chicken pieces and toss with the reserved yoghurt mixture, onion and red pepper slices, and chopped cilantro.
Pack the chicken mixture in a container separate from the pita bread. This is to prevent the pita from getting too soggy.
Once you are ready to eat, stuff the pita with as much chicken as you want and enjoy!
Foodster's Verdict
Passage through India Pita
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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