Ingredients
2 fat green chillies, deseeded and roughly chopped
4 garlic cloves, roughly chopped
50g/2oz ginger, peeled and roughly chopped
250g/9oz Greek-style natural yogurt
small pack of coriander, leaves only
1 tsp curry powder
8 skinless chicken thigh fillets, cut into chunks
1/2 red onion, thinly sliced
4 tomatoes, deseeded and sliced
chapatis, to serve
Method
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In the small bowl of a food processor, whizz the chillies, garlic and ginger until finely chopped. Add the yogurt and three-quarters of the coriander, whizz until well mixed, then season. Weigh out 175g of the yogurt mixture into a large bowl, stir in the curry powder, then add the chicken and mix well to coat.
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Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil, spread the chicken out on it and bake for 30 mins on the top shelf.
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Meanwhile, toss the remaining yogurt mixture with the onion, tomatoes and remaining coriander. Divide the chicken and salad between some warm chapatis, roll up and serve.
