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🍽️ Chicken and Curry Carrot Pocket in Flatbread

479 kcal · 30 min · 4 servings

Chicken and Curry Carrot Pocket in Flatbread Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Wash the carrots thoroughly and peel them.
  3. 3. Slice the carrots diagonally into thin rounds.
  4. 4. Heat 1 tablespoon of oil in a pan over high heat.
  5. 5. Fry the carrots for about 3 minutes.
  6. 6. Season the carrots with salt, pepper, and curry.
  7. 7. Continue frying the seasoned carrots for another 1 to 2 minutes.
  8. 8. Deglaze the carrots with about 75 milliliters of water.
  9. 9. Cover the pan and let the carrots cook for 5 to 7 minutes.
  10. 10. Wash the chicken and pat it dry with kitchen paper.
  11. 11. Heat 1 tablespoon of oil in a second pan over high heat.
  12. 12. Fry the chicken for about 2 minutes on each side.
  13. 13. Season the chicken with salt and pepper after frying.
  14. 14. Deglaze the chicken with broth.
  15. 15. Cover the pan and let the chicken cook on low heat for 10 minutes.
  16. 16. Turn the chicken once during the cooking time.
  17. 17. Wash the herbs and dry them.
  18. 18. Pluck the herb leaves and chop them finely.
  19. 19. Mix the chopped herbs with yogurt.
  20. 20. Add the herb-yogurt mixture to the carrots.
  21. 21. Taste the carrots and adjust the seasoning.
  22. 22. Separate the lettuce leaves.
  23. 23. Wash the lettuce leaves and let them drain.
  24. 24. Warm the flatbread in the oven for about 5 minutes.
  25. 25. Slice the cooked chicken into thin pieces.
  26. 26. Cut the flatbread into four quarters.
  27. 27. Cut a pocket into each half to fill them.
  28. 28. Fill the pockets with lettuce, chicken, and the curry carrots.
  29. 29. Wrap the filled pockets tightly in wax paper.

Nutrition per serving