These tandoori wraps is a great-value recipe for midweek meals for the busy home cook.
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
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.
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.
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.