NOTHING BEATS THE TASTE
A HERITAGE WE CAN BE PROUD OF...
Mild Chicken and Vegetable Curry is inspired by the rich and diverse flavours of Indian cuisine, where fragrant spices, creamy coconut milk, and fresh vegetables combine to create a comforting, aromatic dish. Traditionally, curries were a way to bring together local ingredients with warming spices to nourish families and communities. This mild version balances flavour without heat, making it approachable for all palates, while still capturing the essence of classic curry - tender chicken, vibrant vegetables, and a luscious, spiced sauce perfect for serving with rice or bread.
INGREDIENTS:
8 wraps
500g boneless, skinless chicken thighs, cut into strips
½ cup Plain Yoghurt
10g Ginger, peeled and grated
Juice of 1 large Lemon
2 tbsp IMANA Tikka Masala Paste
1 Tomato, sliced
½ Cucumber, thinly sliced
Lettuce
Mango Chutney, for spreading
Salt and Pepper, to taste
METHOD:
In a medium bowl, combine the chicken, yoghurt, ginger, lemon juice and IMANA Tikka Masala Paste. Mix well to coat the chicken evenly. Cover and refrigerate to marinate for at least 30 minutes, preferably 2 - 4 hours.
Preheat the oven to 180°C and line a baking tray with foil. Arrange the marinated chicken on the tray and bake for 15 – 20 minutes, turning once, until cooked through. Remove and set aside to cool slightly.
Warm the wraps in the microwave for 20 seconds or until soft.
Spread yoghurt and mango chutney over each wrap. Top with tomato, cucumber, lettuce and chicken, then season with salt and pepper.
Wrap tightly and slice in half.
