Curried Chicken Tortillas
with yoghurt and sweet chilli drizzle
The warmed tortillas in this recipe are piled high with some really great ingredients. A subtly spiced chicken is complemented with crunchy salad and off topped with a dollop of cooling creamy yoghurt.
Ingredients
1 unit(s)
Lemon
120 grams
Salad Leaves
260 grams
Diced Chicken Breast
2 sachet(s)
North Indian Style Spice Mix
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Garlic
1 unit(s)
Chilli
1 unit(s)
Carrot
75 grams
Yoghurt
(Contains Milk)
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 unit(s)
Shallot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Instructions
- Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the shallot.
- Peel and grate the garlic (or use a garlic press). Trim and coarsely grate the carrot (no need to peel).
- Zest and halve the lemon.
- Halve the chilli lengthways, deseed and finely chop.
TIP: If you want to avoid turning on your oven, you can dry-fry the tortillas in a pan instead!
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and shallot. Season with salt and pepper.
- Fry until chicken is golden all over, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add the carrot and cook until softened, 2-3 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Add the garlic, lemon zest, rogan josh paste and North Indian spice mix to the pan.
- Mix well and simmer, stirring, until chicken is cooked through, 1-2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Remove the pan from the heat.
TIP: Add a splash of water to loosen the sauce if you feel it's too thick.
- Pop the tortillas into the oven to warm through, 1-2 mins.
- Meanwhile, trim the salad leaves, halve lengthways, then thinly slice widthways.
- In a bowl, mix together 1 tbsp lemon juice, 1 tbsp oil (double both for 4p), salt, pepper and a pinch of sugar.
- Add the salad leaves to a salad bowl and toss to combine.
- Cut any remaining lemon into wedges for squeezing over.
- When everything is ready, divide the warmed tortillas between plates.
- Top your tortillas with a handful of salad and the curried chicken.
- Drizzle over the yoghurt and sweet chilli sauce.
- Finish with a sprinkling of chopped chilli (use less if you don't like spice).
- Serve any remaining salad alongside.
