At the beginning of April, I started working with a new client on the blog, Spicely Organics. I reached out to Spicely about working together because I love that all of their spices are certified gluten free and organic, and contain no salt, sugar or fillers!
A big thank you goes out to my brother, Tyler Bond, for inspiring me to make this recipe! I tried Massaman Curry for the first time when he ordered Thai take out while I was visiting him in Washington DC in November.
One bite and I was hooked!
Between birthdays, finals and holiday parties, the last two weeks have been completely crazy and my kitchen has started to collect dust!
I spent a couple of hours tonight, dusting off the appliances and whipping up a new favorite!
I’ve had a serious infatuation with spicy Indian and Thai foods lately. I also had 3 pounds of chicken in the fridge and a bag of pita bread, so I put them all together and Indian Chicken Curry Pitas were born!
- 1 tbsp olive oil
- 1 red bell pepper (sliced)
- 1 red onion (sliced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (chopped)
- 3 tbsp curry powder
- 1 tsp bay leaves
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sweet paprika
- ½ tsp chili powder
- ½ tsp red pepper flakes
- 1 tomato (pureed)
- 1 cup sour cream
- ¾ cup coconut milk
- 4 chicken breasts (thinly sliced)
- 4 slices pita bread
- 1 tsp fresh mint (garnish)
- 1 tsp fresh chives (chopped – garnish)
- 1 lime (sliced – garnish)
Begin by adding the olive oil to a large skillet over medium heat. Next, add the bell pepper and onions. Cook for 5-7 minutes, then add the minced garlic.
Next, combine the ginger, curry powder, bay leaves, coriander, cumin, paprika, chili powder and red pepper flakes to a small food processor or spice grinder.
Blend well then add to the peppers, onions and garlic.
Next add the pureed tomato, sour cream and coconut milk.
Now I know sour cream might sound weird but it turns out the yogurt in my fridge had gone bad and I was in “study mode” (AKA sweats, hair in bun, no make up), so I was not about to go to the grocery store for one item.
Being the little leopard I am, I knew I could find something in my fridge to replace the yogurt. There it was in front of me, Mexican Crema (AKA Mexican Sour Cream), I thought, well let’s try this. Turns out it was amazing, maybe I just stumbled upon the next great way to make curry sauce 😉
Well now that little secret is out of the bag, lets add the chicken to the curry sauce and vegetables!
Cover and allow to cook for 20-25 minutes.
Spoon into pita bread and top with mint and chives. Serve with lime wedges on the side to squeeze on top.
So delicious and flavorful, with just a slight kick of spice!
Want it a little spicier? Just up the measurements on the chili powder and red pepper flakes!
I got a little hungry while playing photographer and had to dig in!
I feel like I say this all the time, but this is a totally new LLB favorite for me!!
♣ Vegetarian Option: Replace the chicken with extra vegetables such as zucchini, carrots and sugar snap peas to make this dish vegetarian.
♦ Gluten Free Option: Substitute the Pita Bread with gluten-free pita bread (found in specialty stores) or with this recipe for homemade gluten-free pita bread.