Directions:
- Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
- Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
- Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.22 Kcal (2073 kJ) | ||
| Calories from fat | 223.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.88g | 38% | |
|---|---|---|---|
| Cholesterol | 74.05mg | 25% | |
| Sodium | 434.11mg | 18% | |
| Potassium | 753.5mg | 16% | |
| Total Carbs | 44.52g | 15% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 24.25g | 48% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 3.5mg | 19% | |
| Calcium | 92.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 193.83 Kcal (812 kJ) | ||
| Calories from fat | 87.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 38% | |
|---|---|---|---|
| Cholesterol | 28.98mg | 25% | |
| Sodium | 169.91mg | 18% | |
| Potassium | 294.92mg | 16% | |
| Total Carbs | 17.43g | 15% | |
| Sugars | 1.97g | 20% | |
| Dietary Fiber | 2.08g | 21% | |
| Protein | 9.49g | 48% | |
| Vitamin C | 2.2mg | 9% | |
| Iron | 1.4mg | 19% | |
| Calcium | 36.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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