Pita with chicken stewed in yogurt

Ingredients:

• 1 large red onion, half cut into cubes, half into thin half rings
• 2.5 cm ginger root, peeled and thinly sliced
• 2 cloves garlic, crushed
• 0.5 tsp ground coriander
• 1 tsp ground cumin
• 1/4 cup vegetable oil, plus extra for greasing
• 350 g of minced chicken
• 1/4 cup plain low-fat yogurt, plus extra for serving
• 1/4 cup frozen green peas, thawed
• 1/4 cup chopped fresh cilantro, plus extra for serving
• 4 pitas without pockets
• Chopped cashews and/or hot sauce, to serve

Preparation:

1. Grind the diced onion in a food processor together with ginger, garlic, coriander, cumin, adding 0.5 tsp. salt and 0.5 cups of water.
2. Heat vegetable oil in a skillet over medium-high heat. Add thinly sliced ​​onion and cook until golden brown, 4-5 minutes. Add the onion paste and spices and cook, stirring, until slightly dry, 8-10 minutes.
3. Add the ground chicken and cook until no longer pink. Mix the yogurt with 1/4 cup water, add to the pan, and simmer over medium-low heat until the chicken is cooked through, another 2-3 minutes. Add the peas and cilantro, and season with salt.
4. Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt, and fry for about 1 minute on each side. Divide the chicken filling among the pitas. Drizzle with yogurt and sprinkle with cilantro. Sprinkle with cashews and/or hot sauce, if desired.