Chicken Karahi Roll
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Chicken Karahi Roll
Recipe by Michael Weldon
Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins
Ingredients
3 tbsp Patak's Tikka Masala paste
2 chicken breasts, thinly sliced
1 red onion, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 red pepper, sliced
Omelette
4 eggs
3 tsp Patak's Tikka Masala paste
2 sprigs of curry leaves
Coriander and Mint Sauce
½ bunch of coriander
½ bunch of mint
1 lime, juice
1 green chilli, chopped
¼ cup Squeaky Gate extra virgin olive oil
1 tsp sugar
Pinch of sea salt
Serve with 4 frozen paratha or roti
Method
Marinate the chicken in 3 tablespoons of Patak's Tikka Masala paste.
Heat a grill or pan until smoking. Cook the chicken on the BBQ or in the pan until cooked through. Remove, season, and let it rest. Cook the sliced capsicum and onion on the BBQ or in a pan until slightly softened. Mix them with the cooked chicken.
Heat a non-stick frypan over medium heat. Whisk together the eggs, 1 tablespoon of Patak's Tikka Masala paste, and season with salt. Pour the mixture into the frypan and cook until the omelette is set. Remove from the pan and slice into strips.
In a jug, combine the coriander and mint sauce ingredients. Use a stick blender to blend until smooth and well combined. Taste and season with salt and lime juice if needed.
Cook the Paratha or roti in a frypan following the packet instructions.
To assemble the rolls, spread the bread with the coriander and mint sauce. Top with the chicken and capsicum mixture, then add the strips of omelette. Season with salt, garnish with coriander, and roll it up in foil.
Enjoy your Chicken Karahi Rolls!
