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Curried Chicken Wrap

Curried Chicken Wrap

By OcadoLife
YouTube chef and Turkish-Cypriot Londoner Hasan Semay – better known as Big Has – created this street-food-style Curried Chicken Wrap. He calls it: “Comfort, warmth, flavour and excitement all rolled into one.”
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 4 chicken thigh fillets (skinless)
  • 3½ tbsp tikka paste
  • 2 tbsp flavourless oil
  • 400ml coconut milk
  • 1 pinch caster sugar
  • ¼ cucumber
  • 1 onion
  • 8 cherry tomatoes
  • 1 good handful mint
  • 1 good handful coriander
  • 1 lime, juiced
  • 4 bake and serve plain naans
  • 4 tbsp (approx.) mango chutney
  • 4 tbsp (approx.) Greek yoghurt
  • 8 Edam slices (optional)
  • 2 large handfuls mixed salad leaves
  • 2 poppadoms, crushed

Method

5 steps

  1. Step 1

    Toss the chicken thigh fillets with 1 tbsp tikka paste in a bowl; set aside for 10 mins.

  2. Step 2

    In a pan, heat the oil; add the chicken and sear for 7 mins (approx.) each side, until cooked through. Remove to a plate to rest.

  3. Step 3

    Add the remaining tikka paste to the same pan; gently fry for 2 mins (approx.) until it starts to split. Pour in the coconut milk; cook on high for 10 mins or until reduced, thick and creamy. Season with a pinch each of salt and caster sugar.

  4. Step 4

    Finely slice the cucumber, onion, cherry tomatoes, mint and coriander; toss with the lime juice. Heat the naans to pack instructions and slice the chicken.

  5. Step 5

    To assemble, spread some of the curry sauce on each naan; top with chicken. Dollop over some mango chutney and Greek yoghurt, and add a couple of Edam slices, if you like. Top with some salad leaves and a handful of crushed poppadoms for crunch. Roll and wrap the naan tightly in baking paper or foil and slice in half.