Tandoori and Sultana Pita Pockets

Preparation time:
15 mins
Cooking time:
10 mins
Recipe provided by: Sunrise

New Idea Food Director Barbara Northwood's back to school lunch ideas


1 tablespoon vegetable oil
4 chicken tenderloins, chopped
2 teaspoons mild tandoori paste
2 teaspoons lemon juice
1/4 cup sultanas
1/2 cup plaint yohgurt
1/4 cup sweet mango chutney
4 white pita pocket rounds
1 Lebanese cucumber, thinly sliced


1. Heat oil in a non-stick frying pan. Add chicken. Cook, stirring occasionally, for about 5 minutes or until cooked through. Add paste and juice. Cook, stirring for 2 minutes. Transfer to a bowl to cool.

2. Add sultanas, yoghurt and chutney. Stir to combine. Cut each pocket in half. Fill pocket halves with chicken mixture and cucumber.


For a change, cut a slice of top of breadrolls. Hollow out rolls and divide filling among them.
We used a sweet chutney, be careful as some mango chutneys have chilli in them.


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