Ingredients

1/2 cup roasted cashews

2 cups plain yogurt

1 cup chopped onions

1/4 ccup lemon juice

2 T fresh ginger

2 jalapeno peppers seeded

2.5 tsp ground coriander seeds

1/4 tsp innamon

1/2 tsp black pepper

1/4 tsp ground cloves

1 tsp salt

4 6-oz chicken breast halves, each cut into 4 pieces

2 tsp canola oil

1 cup ccubed pineapple

2 T chopped cashews, roasted

2 T cilantro

4 pitas each cut into 6 wedges

Preparation

  1. Place 1/2 cup roasted cashew int ofood processor, blend until smooth (2 minutes). Add yogurt and blend. Set aside.
  2. Combine onion, lemon juice, ginger, jalpeno in food processor and finely chop
  3. combine corianer seeds and thru cloves in large plastic bag. add 1/2 ts psalt and chicken pieces. Shake to coat.
  4. heat oil in large skillet over med high heat. Add chicken. Cook 4 minutes each side or until done. ermove chicken fro mpan, keep warm.
  5. add onion mixture to pan. Reduce heat to medium and cook 3 minutes or until liquid evaproates. ar 1/2 tsp salt and yogurt mixture to pan, cook 3 minutes, stirring frequently.
  6. Spoon yogurt mixture onto each plate. Top with chicken. Sprinkel with remaining ingredients, arrnge with pita edges.