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Ingredientes
- 2 lbs boneless skinless chicken breast or thighs, cut into 2 inch cubes
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 inch piece ginger minced
- 1 tablespoon each of ground cumin and coriander
- 1 tsp or less cayenne pepper
- 1 tsp garam masala
- juice of 1 lemon
- 1-2 tbsp olive oil
- salt and pepper
- 4-6 rotis or any flat bread
- 2-3 cups baby green leaves: spinach, kale or mixed with a few sprigs of mint and cilantro
- Chaat masala you can find it at any Indian grocer or sometimes Asian markets. Or Amchoor powder ( dried ground mango) to sprinkle for tart taste
- Salad
- 1 Persian cucumber diced in cubes
- 1 small red onion sliced
- 8-10 radishes sliced
- juice of 1 lime
- pinch of toasted cumin and salt
- Mint Chutney
- 1 bunch cilantro leaves throughly washed and cleaned
- 1 small bunch mint leaves cleaned
- 1-2 hot green chillies
- 1 tsp agave syrup or raw sugar
- ½ cup yogurt
- 1 inch piece ginger
- salt to taste
Direcciones
- 1.Warm oil in a saute pan. Add chopped onions and saute for 5-7 mins till slightly browned. Add garlic, ginger and ground spices stir and add chicken and stir till all the spices are well coated over the chicken.
- 2.Lower the heat to a simmer, the chicken will give out some moisture which is enough to cook the chicken, if not add a little water. Season and add the lemon juice, cook till chicken is done about 15 minutes. The curry should be dry but chicken is still moist.
- Salad
- 1.Toss all the veggies add lime juice, salt and cumin. Set aside.
- Chutney
- 1.In a food processor, add chillies and ginger first and give it a whizz then add yogurt, agave, cilantro and mint leaves.
- 2.Smooth into a puree adding a little water if needed. Taste to check the seasoning and add salt.
- 3.The texture should be of a thick smoothie.
- Assembly
- 1.Warm the roti on a pan. Lay an aluminium foil (a little bigger than the size of the roti) on a flat surface.
- 2.Lay the warm roti on the foil and in the middle of the roti place a few baby leaves, then about 2 tbsp chicken curry.
- 3.Next sprinkle a pinch of chaat masala evenly. Roll into a tight burrito like roll.
- 4.Serve with mint chutney and radish salad.
- 5.I donât add chutney or salad in the roll. First it makes the roll soggy and second the salad over stuffs the roll. So its nice to serve it on the side in individual little bowls. The way I like to eat it is by dipping or spooning a little chutney over the roll and bite into it and alternate with salad for crunch
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 187 | |
| Calories from Fat 51 | 27% |
| Total Fat 5.81g | 7% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 60mg | 20% |
| Sodium 83mg | 3% |
| Potassium 465mg | 13% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.31g | 3% |
| Protein 24.67g | 39% |
