Indian spiced pitta pockets

I was chatting to a friend at work this week and she told me about how her family cook Indian food. She was brought up in a Hindu home in Birmingham and explained that the base flavour of every curry consists of three spices: black mustard seeds, turmeric and ground coriander, and all the different variations of Indian dishes can be made from this base. I was inspired to try this for lunch today so I made this filling for pitta bread.  It had a nice, subtle flavour because I didn't add any chilli (which you could, of course, add if you like).

Indian spiced pitta pockets
Serves 2

2 pitta breads
1 chicken breast
10 cherry tomatoes
1 teaspoon sunflower oil
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon black mustard seeds
1/2 teaspoon salt

To serve:
Salad leaves
Mango chutney

Heat a frying pan to a medium heat with the oil and add the black mustard seeds. Heat until they pop, then turn down the heat and add the turmeric, ground coriander and salt. Chop the chicken into strips and add to the pan. Fry until almost cooked through and then cut each tomato in half and add them to the pan. Toast the pitta breads while the tomatoes are warming (I used our toaster, so much easier than the oven!). Cut open the pitta pockets and fill with the chicken mixture once all pieces are cooked through. Serve with salad leaves and a teaspoon of mango chutney on the side.