Tandoori Grilled Korma Chicken Wraps
- 1 pack of The Spice Tailor Delicate Korma Curry
- 400g chicken thigh fillets, trimmed and cut into 1 1/2” pieces
- Juice of half a smallish lemon
- 1 level tsp. ginger paste (we use fresh)
- 1 level tsp. garlic paste (around 2 cloves)
- 2 tbsp. cream cheese
- Salt and black pepper to taste
Herbed Yoghurt Sauce
Can be doubled if you like more sauce.
- 1 tbsp. each yoghurt and water
- 25g (2 good handfuls) cilantro, leaves and stalks
- 12g (1 handful) mint leaves
- 1 tbsp. lemon juice - or to taste
- 12g roasted pistachios, shelled
- ¼-½ green chilli, optional
- Salt to taste
- A good pinch of sugar or to taste, optional
Serving suggestion
Serve in flatbreads with slices of red onions pickled in seasoned lemon juice, tomato, lettuce or other.
- Pre-heat the fan assisted grill setting of your oven to 225°C. Line a baking tray.
- Place the chicken in a large non-reactive bowl. Spoon over the ginger and garlic pastes, the lemon juice and 1/3-1/2 tsp. of salt. Mix well and leave to marinate for 20 minutes as the oven heats.
- Pour in both sauce packets from the Delicate Korma Curry pack, as well as the cream cheese, and stir well to incorporate.
- Leave for another 15-20 minutes if you have time. If not, spoon the pieces onto a large baking tray, spacing apart. Place under the grill and grill for 7 minutes. Turn the grill up to 240°C and grill for another 2 minutes, or until there is light charring on the upper surface.
- Meanwhile, whiz together all the ingredients for the dressing in a small blender until smooth. Taste and adjust seasoning, sweetness or lemon juice to taste.
- Remove the chicken from the oven, grind over a little freshly ground black pepper, pour over any pan juices and serve with the sauce and salad bits in the flatbreads.
- 1 pack of The Spice Tailor Delicate Korma Curry
- 400g chicken thigh fillets, trimmed and cut into 1 1/2” pieces
- Juice of half a smallish lemon
- 1 level tsp. ginger paste (we use fresh)
- 1 level tsp. garlic paste (around 2 cloves)
- 2 tbsp. cream cheese
- Salt and black pepper to taste
Herbed Yoghurt Sauce
Can be doubled if you like more sauce.
- 1 tbsp. each yoghurt and water
- 25g (2 good handfuls) cilantro, leaves and stalks
- 12g (1 handful) mint leaves
- 1 tbsp. lemon juice - or to taste
- 12g roasted pistachios, shelled
- ¼-½ green chilli, optional
- Salt to taste
- A good pinch of sugar or to taste, optional
Serving suggestion
Serve in flatbreads with slices of red onions pickled in seasoned lemon juice, tomato, lettuce or other.
- Pre-heat the fan assisted grill setting of your oven to 225°C. Line a baking tray.
- Place the chicken in a large non-reactive bowl. Spoon over the ginger and garlic pastes, the lemon juice and 1/3-1/2 tsp. of salt. Mix well and leave to marinate for 20 minutes as the oven heats.
- Pour in both sauce packets from the Delicate Korma Curry pack, as well as the cream cheese, and stir well to incorporate.
- Leave for another 15-20 minutes if you have time. If not, spoon the pieces onto a large baking tray, spacing apart. Place under the grill and grill for 7 minutes. Turn the grill up to 240°C and grill for another 2 minutes, or until there is light charring on the upper surface.
- Meanwhile, whiz together all the ingredients for the dressing in a small blender until smooth. Taste and adjust seasoning, sweetness or lemon juice to taste.
- Remove the chicken from the oven, grind over a little freshly ground black pepper, pour over any pan juices and serve with the sauce and salad bits in the flatbreads.