Chili Chicken Wraps

• vegetable oil↗2 tbsp tbsp
• boneless skinless chicken thighs↗6

  cut into bite‑size pieces

• large onion↗1 large

  thinly sliced into half‑moons

• garlic cloves↗2

  finely chopped

• ginger↗3cm piece

  peeled and finely chopped

• ground cumin↗½ tsp tsp
• garam masala↗½ tsp tsp
• tomato purée↗1 tbsp tbsp
• red chili↗1

  thinly sliced into rings

• lemon↗juice ½

  juice

• rotis↗4

  warmed

• red onion↗½ small

  sliced

• mango chutney↗4 tbsp tbsp

  or lime marinade

• mint↗4 handfuls

  or coriander

• yogurt↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large skillet over medium heat. Add the chicken and fry on all sides until golden, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 minutes or until softened.

2. 2

   Increase the heat to high. Return the chicken to the pan together with the spices, tomato purée, chili and lemon juice. Season well and cook for 10 minutes or until the chicken is tender.

3. 3

   Divide the chicken, red onion, chutney, herbs and yogurt among the four warm rotis. Wrap and serve with plenty of napkins.