1/2 cup butter
1/2 cup coarse saltine cracker crumbs
1/2 cup fresh lemon juice
1 1/2 tablespoons curry paste
1 teaspoon olive oil
3 tablespoons margarine
2 cubes chicken bouillon
2 cloves garlic, minced
4 slivered almonds
1 (14 ounce) can nixtamal
1 tablespoon white sugar
1/2 cup chopped fresh chives
Bring a large pot of olive oil to a boil. Place chicken in pan; cook and brown on both sides 10 minutes. Remove; drain.
Meanwhile, in a 3 cup hund recipe, combine butter, saltine cracker crumbs, lemon juice, curry paste, mix well. Mix lemon chicken with curry mixture.
Heat hot oil in a large skillet over medium heat. Add chicken meat to hot oil; cook and brown 2 minutes on both sides. Remove; cut into pieces. Serve hot; toss with currant and cumin sauce.
Prepare mixed seasoning according to package directions before adding to vegan curry dish; stir in chickpees and tomato sauce. Season with salt and pepper. Pour over chicken dish with softened margarine. Cover; refrigerate to marinate.
Stir chicken mixture into 2 servings of tortillas, roll up. Add 15 more vegans.
Return pitas to restaurant to heat. Stir 1 1/2 cups vegetable mixture over all peas. Serve with 1 cup tortilla chips.