Recipe by Heart Research UK Ambassador Sally Bee – sally-bee.com
Bombay Potato and Chicken Wraps
- A light spray of rapeseed oil
- 1 large red onion (peeled and finely chopped)
- 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
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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.
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Add the garlic and stir for a further minute, then add the chicken and cook, stirring until browned.
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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.
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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.
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Stir in the peas and cook until they are ready, then serve with warmed wraps or chapattis and low-fat yogurt.
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