Chicken Curry Pita Pockets








Preparation Time



minutes Stove Top

Cooking Time

  • 1 tbsp olive oil
  • 500 g chicken thighs, diced
  • 1 x small red onion, cut into wedges
  • 1 x small red capsicum, cut into 1-inch-thick pieces
  • 1 x small yellow capsicum, cut into 1-inch-thick pieces
  • 1 cup (30 g) baby spinach
  • 1 x 285 g sachet KEEN'S Creamy Mild Chicken Curry Meal Base
  • ¼ cup (70 g) Greek yoghurt 
  • 1 tbsp (20 mL) fresh lemon juice
  • ½ tsp salt flakes
  • 4 x pita bread pockets, cut in half
  • ⅓ cup parsley leaves, roughly chopped
  1. In a pan over medium-high heat add oil. Once hot, add chicken and cook for 2-3 minutes or until browned. Add vegetables and cook for a further 2-3 minutes, or until softened.
  2. Add the Keen's meal base, stir through until just boiling. Reduce heat to low and simmer for 10 minutes or until chicken is cooked through and vegetables are tender.
  3. While waiting, place yoghurt, lemon juice and salt in a small bowl. Mix until well combined. Mixture should be runny for drizzling. Set aside. Place pita pockets on a plate and cover with a microwave safe cover or ventilated cling wrap. Heat in microwave for 2 minutes.
  4. Once chicken and vegetables are cooked, fill each pita pocket with some spinach, divided evenly. Then fill with chicken and vegetable curry, dividing evenly. Drizzle with lemon yoghurt and top with chopped parsley.
Recipe Tip

Remove chicken for a vegetarian version.
Make curry ahead of time and keep refrigerated for up to 5-7 days, it will be ready to go for a quick lunchtime meal.
Simply reheat and fill a pita pocket in under 5 minutes.

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