Name: Chicken tandoori wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 fat green chillies deseeded and roughly chopped; 4 garlic cloves roughly chopped; 50g ginger peeled and roughly chopped; 250g Greek-style natural yogurt; small pack of coriander leaves only; 1 tsp curry powder; 8 skinless chicken thighs fillets, cut into chunks; ½ red onion thinly sliced; 4 tomatoes deseeded and sliced; chapatis to serve

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Chicken tandoori wraps

Chicken tandoori wraps

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.3 out of 5.4 ratingsRate

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A quick weeknight dinner with spicy chicken thighs that's easy to prepare - perfect for busy cooks

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Ingredients

Nutrition

Units:

MetricUS

2 fat green chillies

deseeded and roughly chopped
4 garlic cloves

roughly chopped
50g ginger

peeled and roughly chopped
250g Greek-style natural yogurt
small pack of coriander

leaves only
1 tsp curry powder
8 skinless chicken thighs

fillets, cut into chunks
½ red onion

thinly sliced
4 tomatoes

deseeded and sliced
chapatis

to serve

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Nutrition: per serving

kcal220
fat9g
saturates5g
carbs9g
sugars7g
fibre2g
protein24g
salt0.4g

Method

step 1

In the small bowl of a food processor, whizz the chillies, garlic and ginger until finely chopped. Add the yogurt and three-quarters of the coriander, whizz until well mixed, then season. Weigh out 175g of the yogurt mixture into a large bowl, stir in the curry powder, then add the chicken and mix well to coat.
step 2

Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil, spread the chicken out on it and bake for 30 mins on the top shelf.
step 3

Meanwhile, toss the remaining yogurt mixture with the onion, tomatoes and remaining coriander. Divide the chicken and salad between some warm chapatis, roll up and serve.

Recipe from Good Food magazine, January 2016

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A star rating of 3.3 out of 5.4 ratings

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