Curried Chicken Pockets With Mango Chutney Recipe

Name: Curried Chicken Pockets With Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (10 ounces) chunk chicken, drained; 2 teaspoons curry powder; 1 tablespoon vegetable oil; 1 can (8 ounces) pineapple tidbits in juice, drained; 1/2 cup chopped green bell pepper; 1/2 cup mango chutney; 1/4 cup chopped, unsalted cashews; 2 whole-wheat pitas, sliced in half*; 4 large red leaf lettuce leaves; 1 cup alfalfa sprouts; *Or use naan, a popular bread in Indian cuisine, if available.

Servings: persons

1 can (10 ounces) chunk chicken, drained
2 teaspoons curry powder
1 tablespoon vegetable oil
1 can (8 ounces) pineapple tidbits in juice, drained
1/2 cup chopped green bell pepper
1/2 cup mango chutney
1/4 cup chopped, unsalted cashews
2 whole-wheat pitas, sliced in half*
4 large red leaf lettuce leaves
1 cup alfalfa sprouts
*Or use naan, a popular bread in Indian cuisine, if available.

1
In a medium bowl, season chicken with curry powder. Heat oil in a medium, non-stick skillet; add seasoned chicken; cook until lightly browned, about 5 minutes. Remove from heat; cool slightly In a medium bowl gently combine chicken, pineapple and green pepper. Add chutney and cashews; toss with curried chicken mixture. Line pita halves with lettuce to keep them from getting soggy. Spoon 1/2 cup curried-chicken mixture into each pita half. Top with sprouts. Serve immediately.
2
Nutritional Information Per Serving: Calories 340; Total fat 11g; Saturated fat 2g; Cholesterol 60mg; Sodium 350mg; Carbohydrate 40g; Fiber 4g; Protein 24g; Vitamin A 30%DV**; Vitamin C 50%DV; Calcium 4%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1/4 cup Fruit Group; 1 ounce Grains Group; 2 1/2 to 3 ounces Meat and Beans Group
3
**Daily Value

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (10 ounces) chunk chicken, drained, 2 teaspoons curry powder, 1 tablespoon vegetable oil, 1 can (8 ounces) pineapple tidbits in juice, drained, and more.

Yes, Curried Chicken Pockets With Mango Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Chicken Pockets With Mango Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions