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Vadouvan Chicken Pitas
with Tzatziki & Cabbage Slaw
25 MIN
2 Servings
From the Test Kitchen
In this flavorful dish, warm pitas are filled with sweet sautéed onion and chicken strips coated with fragrant vadouvan curry powder, which finds cooling contrast from a layer of creamy cucumber yogurt. We're serving them with a crisp, refreshing side of cabbage dressed with sweet chili sauce.
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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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10 oz Chicken Breast Strips
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2 Pocketless Pitas
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2 Scallions
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1 Red Onion
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½ lb Red Cabbage
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3 Tbsps Sweet Chili Sauce
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 Tbsp Apple Cider Vinegar
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2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion.
2
Make the slaw
In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the chicken & onion
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the onion is softened and the chicken is cooked through. Turn off the heat.
4
Warm the pitas
Meanwhile, if using the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.
5
Finish the pitas & serve your dish
Spread the tzatziki onto the warmed pitas; top with the cooked chicken and onion. Serve the finished pitas with the slaw on the side. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion.
2
Make the slaw
In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the chicken & onion
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the onion is softened and the chicken is cooked through. Turn off the heat.
4
Warm the pitas
Meanwhile, if using the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.
5
Finish the pitas & serve your dish
Spread the tzatziki onto the warmed pitas; top with the cooked chicken and onion. Serve the finished pitas with the slaw on the side. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs