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Masaman chicken pide
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate family dinner with Massaman chicken and sweet potato stuffed pide.
Ingredients:
  • Olive oil, to grease
  • 100g (1/2 cup) massaman curry paste
  • 2 tsp ground coriander
  • 2 (about 400g) single chicken breast fillets, thinly sliced across the grain
  • 1 celery stick, trimmed, thinly sliced
  • 1 leek, pale section only, thinly sliced, washed, dried
  • 1/4 (about 180g) orange sweet potato (kumara), peeled, finely chopped
  • 1 loaf Turkish bread, split
  • 130g (1/2 cup) natural yoghurt
  • 1 egg, lightly whisked
  • 250.00 ml finely shredded fresh basil
  • 250.00 ml fresh coriander leaves
  • Bought tzatziki, to serve
  • Rocket leaves, to serve
Instructions:
  • Preheat your oven to 180C and lightly grease a baking tray with oil.
  • In a large frying pan over medium-high heat, sizzle the oil. Stir in the curry paste and ground coriander for 30 seconds until fragrant. Toss in the chicken, celery, leek, and sweet potato and sauté for 10 minutes until beautifully golden and cooked through.
  • Slice the bread in half horizontally and arrange it cut-side up on the baking tray. Divide the chicken mixture equally between the two pieces of bread. Mix the yogurt and egg together in a small bowl. Drizzle the chicken-topped bread with the yogurt mixture and sprinkle with fresh basil. Bake in the oven for 20 minutes until golden and fully cooked. Take it out of the oven when ready.
  • Garnish the pide with fresh coriander leaves, then cut into slices and serve promptly with tzatziki and rocket leaves.

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