1 lb Boneless, skinless
           -chicken breast,
           -cut into 1-inch chunks
      2 tb Margarine
    1/2 c  Finely chopped onion
      1 tb Curry powder
    1/2 ts Ground cinnamon
    1/4 ts Ground coriander
      2 ds Cayenne pepper
      2 tb Water
      2    Pitas
  In a large skillet over medium-high heat melt margarine. Add onion and
  saute for 2 to 3 minutes. Add chicken and saute 5 to 6 minutes, until
  cooked through. Add seasonings and water. Stir well until thoroughly
  blended. Split between the two pitas, putting chicken on top of the
  pitas and trickling the remainng sauce over them.
  (Neil decided to fill his pita with the chicken, but I ate mine on the
  outside, rather than in the pocket. It's good either way.  Oh, and
  make sure your bathroom door is closed when you make this, or your
  towels will smell like curry when you go to dry off from your shower
  the next morning...)
  This is my spin on a recipe I got out of a Perdue package.
  * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA