Curried Chicken Pockets Recipe

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Ingredients:

Serving

sandwich

Directions:

Ingredients
Tablespoon vegetable oil, plus more for brushing
Shallot, finely chopped
/4 teaspoon curry powder
/2 teaspoon grated peeled ginger
Clove garlic, grated
Cup shredded rotisserie chicken (skin removed)
/4 cup frozen peas, thawed
/4 cup plain low-fat yogurt
Tablespoons chopped fresh cilantro
Teaspoon fresh lime juice
Kosher salt
All-purpose flour, for dusting
-ounce tube refrigerated French bread dough
Large egg
Directions
Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
Photograph by Carrie Purcell

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* 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.

Tastes

salty
savory
bitter
sweet

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