Bombay Potato and Chicken wraps
Try out these healthy Indian inspired wraps for dinner, a treat for your stomach and heart.
Cuisine: Indian
Servings
8
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
A light spray of rapeseed oil
1 large red onion (peeled and finely chopped)
3 Garlic cloves (peeled and crushed)
200 g skinless (boneless chicken thigh fillets, sliced)
3 tbsp tikka curry paste
400 g can of chopped tomatoes
2 large potatoes (washed and cut into 2cm cubes)
Freshly ground black pepper (to taste)
250 g frozen peas
8 wholemeal wraps or chapattis
140 g low-fat Greek yogurt or low-fat crème fraiche
Directions
- Heat the oil in a large non-stick frying pan over a medium heat, then add the onion and fry for a few minutes until softened.
- Add the garlic and stir for a further minute, then add the chicken and cook, stirring until browned.
- Stir in the curry paste, tomatoes, potatoes and half a can of water. Season well with plenty of black pepper, then cover and simmer for about 20 minutes, until the potatoes are just cooked.
- Remove the lid and simmer for a further 10-15 minutes until the liquid has reduced and the sauce is sticking to the potatoes and chicken.
- Stir in the peas and cook until they are ready, then serve with warmed wraps or chapattis and low-fat yogurt.
