Name: Naan curry wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 thinly sliced onion; 500 gram chopped chicken thigh fillets; 375 gram butter chicken simmer sauce sachet; 300 gram potatoes, peeled, chopped, cooked; 1/2 cup frozen peas; 4 naan bread; 50 gram salad leaves; 1/2 cup greek yoghurt; 1/3 cup mango chutney

Naan curry wraps

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1 tablespoon olive oil

1 thinly sliced onion

500 gram chopped chicken thigh fillets

375 gram butter chicken simmer sauce sachet

300 gram potatoes, peeled, chopped, cooked

1/2 cup frozen peas

4 naan bread

50 gram salad leaves

1/2 cup greek yoghurt

1/3 cup mango chutney

Method

1.Preheat oven to moderate 180°C.

2.Heat oil in a large frying pan on medium Sauté onion 4-5 minutes, until golden. Add chicken and cook 5-6 minutes, until well browned.

3.Stir in sauce and potatoes. Simmer 4-5 minutes, until chicken is cooked through. Mix in peas and continue to simmer a further minute.

4.Meanwhile, wrap naan loosely in foil. Bake 4-5 minutes.

5.Place each naan on a serving plate. Top with leaves, butter chicken, a dollop of yoghurt and chutney. Roll up to eat.

Use left-over potatoes or par-cook with a little water in the microwave oven on high (100% power), 4-5 minutes.
Note

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