Recipe by Heart Research UK Ambassador Sally Bee – sally-bee.com

bombay potato and chicken wraps

Bombay Potato and Chicken Wraps

Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Sally Bee - Sally-bee.com

Ingredients

  • 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

Instructions

  • 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.

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