Recipe 2: Red Chicken Pita

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Tear off the breast meat in large chunks and lay down in a single layer in a baking tray.



  • ½ cup Greek yoghourt
  • 1 tsp chilli powder
  • 1 tsp crushed ginger
  • 5 tbsp tomato purée
  • ½ tsp paprika powder
  • 1 tsp mixture of coriander and fennel seeds, ground in a coffee grinder


  • Mix all the sauce ingredients and cook in a pan over slow heat for ten minutes.
  • Spread over the chicken.
  • Stick under a grill until slightly charred on top – be careful, you don’t want to burn the sauce.
  • Serve stuffed into pita bread with a green salad. Back home my mum rolled the red chicken in rotli with sliced red onions.