Dinner recipe
Quick chicken tikka-style flatbreads with spiced yoghurt chicken, cucumber mint yoghurt, tomatoes, lettuce, red onion, and coriander.
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Ingredients
large non-stick frying pan, mixing bowls, box grater, knife, chopping board, tea towel
Method
Slice the chicken breast fillets into thin strips, dice half the cucumber, shred the little gem lettuce, halve the cherry tomatoes, finely slice the red onion, chop the coriander and mint, and zest and juice the lemon.
Mix 120g Greek yoghurt with the mild curry powder, garam masala, ground cumin, smoked paprika, lemon zest, half the lemon juice, and a pinch of salt. Add the chicken strips and turn until coated.
Grate the remaining cucumber and squeeze out excess liquid. Stir it into the remaining Greek yoghurt with the mint, a squeeze of lemon juice, and a pinch of salt.
Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Cook the chicken for 8 to 10 minutes, turning often, until lightly charred at the edges and piping hot through with no pink in the thickest pieces.
Warm the flatbreads in a dry frying pan for 30 seconds per side or in the oven for 2 minutes until soft and flexible. Keep them wrapped in a clean tea towel while the chicken rests for 2 minutes.
Spread cucumber mint yoghurt over each flatbread, then add lettuce, tomatoes, red onion, chicken, and coriander. Fold loosely and serve with any remaining lemon wedges.
