Vadouvan Chicken Pitas

with Tzatziki & Cabbage Slaw

35 MIN

-$0.05/serving 2 Servings

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with Extra Vegetables

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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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chicken Breast Strips
2 tsps Vadouvan Curry Powder
2 Pocketless Pitas
2 Scallions
½ lb Red Cabbage
3 Tbsps Sweet Chili Sauce
1 Red Onion
1 Tbsp Apple Cider Vinegar
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 head Romanesco Cauliflower
6 oz Carrots

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Line a sheet pan with foil. Place the cauliflower forets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the curry powder; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, 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.

3 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.

4 Cook the chicken & onion

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining curry powder. 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.

5 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.

6 Finish the pitas & serve your dish

Spread the tzatziki onto the warmed pitas; top with the cooked chicken and onion and as much of the slaw as you'd like. Serve the finished pitas with the roasted vegetables on the side. Garnish with the sliced green tops of the scallions. Serve any remaining slaw on the side. Enjoy!