Chicken Curry Kebab

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Chicken Curry Kebab

Recipe By Michael Weldon

Ingredients

  • 4 chicken thighs, sliced in strips

  • 2 tbsp Patak’s butter chicken paste

  • 2 tbsp Jalna Greek yoghurt

Salad

  • 2 tomatoes, diced

  • 1 cucumber, diced

  • 1 red onion, diced

  • ½ bunch coriander leaves picked

  • 1 tsp cumin powder

  • 1 tbsp Squeaky Gate extra virgin olive oil

  • 1 tbsp Squeaky Gate white balsamic vinegar

  • sea salt

Garlic Yoghurt

  • 2 garlic cloves

  • 1 cup Jalna Greek yoghurt

  • pinch of salt

To Serve

  • 4 Patak’s garlic naan bread

  • chilli, to garnish

Method

  • Heat a pan on medium heat. Add the butter chicken paste and oil and combine until it begins to separate. Add the chicken and stir. Add the yoghurt.

  • In a bowl, mix together the salad ingredients, season with sea salt to your liking.

  • In a bowl, combine the garlic and yoghurt with a pinch of salt. Stir until combined.

  • To make the wraps, spoon the butter chicken, the salad and then finish with the sauce.

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