Born and raised in Spokane, Chef Brian Hartnett’s culinary passion truly took off while serving four years in Japan with the US Navy. Self-taught, with 29 years experience, Brian has been giving Spokane flavorful dishes since 1995. He is currently showcasing his talent at Twig’s Bistro in the Valley
Curry Chicken with Fire Roasted Curry Pita
» 2 boneless skinless chicken breasts (6 oz. ea)
» 1 green bell pepper-julienne cut
» 1 red bell pepper-julienne cut
» 1 red onion-julienne cut
» 1 med to large jalapeno-sliced thin
» 2 oz roasted cashews (can be omitted if desired)
» 2 pieces 7-8” pita bread
» 1 cup heavy whipping cream
» 2 tbs Madras curry powder
» 1 tbs Asian chili sauce
» 2 cups cooked white rice
» salt and pepper to taste
» 1/4 bunch chopped cilantro
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Grill chicken breasts, and set aside to cool. Once cool, slice into 1/4” strips. Sautee peppers, onions, jalapenos and cashews. Add chicken back into mixture of sautéed vegetables. Add cream and 3/4 of the curry powder, lower heat to medium and reduce by half. Add chili sauce (can use any amount depending on desired spiciness). Finish to desired thickness. Rub pita bread with the remaining curry powder and grill both sides, set aside to cool.
To assemble: Place cooked rice in large serving dish and place the chicken and pepper reduction over rice. Cut each pita into eight triangles and place around the dish. Finish with chopped cilantro.
As Featured In: Premier 2017 Spokane Edition
Photography By Ellie Grey