Spicy yoghurt chicken, crispy onions, mango chutney, raita and spinach
After working my way through two curries last weekend (not at the same time), you'd think I would have had enough. I've also done variations of this sanger on the barbecue in the Summer, which always goes down a treat.
Makes:
6 sandwiches
Preparation time:
1 hr
Cooking time:
45 mins
INGREDIENTS
Spicy yoghurt chicken
6 higher welfare chicken thighs (skin on)
150ml natural yoghurt
1 tsp cayenne
1 tbsp ground cumin
1 tbsp ground coriander
Raita
250ml natural yoghurt
½ cucumber, finely chopped
20g mint, finely chopped
½ green chilli, de-seeded and finely chopped
Crispy onions
1 red onion, thinly sliced
1 tsp caster sugar
Approx. 500ml vegetable or sunflower oil
And the rest
4 tbsp mango chutney
60g baby spinach
6 wraps
INSTRUCTIONS
Lightly score each of the chicken thighs all over. Combine the yoghurt, cayenne, cumin and coriander and pour over the chicken. Be sure to rub the marinade all over the meat and into the cuts.
Cover and leave to marinate for at least 30 minutes in the fridge.
To make the raita, simply combine the ingredients in a bowl and leave in the fridge until needed.
Pre-heat the oven to 210ºC. Remove the chicken from the fridge and shake off any excess yoghurt. Pour a little sunflower oil on a baking tray to help prevent the chicken from sticking.
Arrange the chicken on the baking tray, skin-side up, and cook for 30–40 minutes, until the chicken is well browned.
To check if the chicken is cooked through, insert a skewer into the thickest parts of the meat or cut open one of the thighs. The liquid should run clear and the meat will be white. When you’re happy the meat’s cooked thoroughly, transfer the chicken to a plate, cover with foil and leave to rest for 5 minutes.
Put the sliced onion in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onion’s acidity and turn it a beautiful bright pink colour.)
Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1–2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
Wrap the tortillas in foil and cook in the oven for about 5 minutes.
Dollop 1 tablespoon of mango chutney in the centre of each wrap. Shred the chicken thighs and divide the meat between them. Finally, top with crispy onions, spinach leaves and 2 teaspoons of raita. Fold up the wraps and serve.