Peppery fennel & carrot salad
Savour the spicy Indian-tinged flavours of this fresh and light salad
Chicken tandoori wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 fat green chilliesdeseeded and roughly chopped
- 4 garlic clovesroughly chopped
- 50g gingerpeeled and roughly chopped
- 250g Greek-style natural yogurt
- small pack of corianderleaves only
- 1 tsp curry powder
- 8 skinless chicken thighsfillets, cut into chunks
- ½ red onionthinly sliced
- 4 tomatoesdeseeded and sliced
- chapatisto serve
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.
