It's time to shake up the national Indian cuisine by transforming it into kid-friendly wraps and serving it with cucumber. Depending on the child's age and inclination, add more or less spice to this children's chicken recipe.
Ingredients
4 chicken breasts, medium
1/2 tsp ground turmeric
1 green chilli finely chopped
1 tsp garam masala
1 tsp garlic, finely chopped
1 1/2 tsp ground cumin
4 tortilla wraps
2 tbsp of vegetable oil
1 pinch of salt
1/2 cucumber
1/2 lemon, for juice
160g of yoghurt
Method
Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over
Combine all of the marinade ingredients in a large mixing bowl and toss in the chicken pieces, making sure they are well covered.
Cover with cling film and refrigerate for at least 6 hours.
Meanwhile, remove the cucumber's skin and discard it. Make long cucumber ribbons with the peeler, season with salt, and set aside in a basin for 15 minutes.
Drain any water that has come out of the cucumber and mix with the lemon juice and yoghurt. Set aside while you cook the chicken
Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides
Switch off the grill once the chicken is just browned and cook for 10-15 minutes in the oven at 200°C/gas mark 6 or until the chicken is cooked through.
Serve hot in a wrap or fresh naan with the yoghurt and cucumber
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