For a quick dinner mid week these are great to prepare for the family. I use different flavour spicing depending on the mood we are in.
But in these times we switch it up with whatever's in the cupboards!
Instead of using garam masala as in this recipe, other flavour choices could be tandoori, harissa, sweet chilli, Chinese five spice, anything you like really. Swap the mango chutney for another relish that tickles your taste buds matching your spice choice. For example using peanut butter with a mild curry spice, soy sauce and honey gives a satay flavour.
Can you tell I like experimenting? Comment on your variations I’d love to give them a go.
Lockdown variant recipe!
Ingredients to serve four people:
- 500g Chicken thigh meat (diced)
- 1 x Medium Onion (halved and thinly sliced)
- 1 x Red Pepper (thinly sliced)
- 45g Tomato Puree
- 2 x Cloves of Garlic (Grated/garlic press)
- 1 x Bunch Coriander(roughly chopped)
- 1 x Tbsp Garam Masala
- 20g Mango Chutney
- 1 x Lemon (zested)
To serve:
- 8 x Tortillas
- 20g Mayonaise
- 20g Mango Chutney
- Little gem lettuce or rocket (any shrubbery of choice)
- Squeeze of lemon
Method:
- Heat a splash of oil in a pan and once hot add your chicken and red pepper to the pan, season well. Cook until chicken is golden and red pepper soft.
- Add your sliced onion/shallots into the pan and stir-fry for approx 3-4 minutes, till soft.
- Add your garlic, lemon zest, tomato puree, garam masala and your 20g of mango chutney. Mix together, cooking until caramalised.
- Warm your tortillas, mix your mayonaise with the mango chutney (I couldn’t help myself I added a little chopped coriander).
- Assemble your wraps and serve with any side accompaniment you wish (I made potato wedges).
Because everything matters
Comment with your variations – we’d love to give them a go.
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