I experimented with these for dinner the other night and they turned out pretty damn tasty. After posting it on Instagram I had a few requests for the recipe, so here you go…
– 400-500g chicken breast or lean turkey breast strips
– iceberg lettuce (shredded/chopped finely)
– 2 large tomatoes (sliced)
– half a cucumber (sliced)
– 2tbsp low fat yoghurt
– 2tsp curry paste (I like Tikka paste (Holland and Barratt do a good one called Free & Easy) or sometimes I make my own using a mix of curry spices and coconut oil)
– Naan bread, pitta or a tortilla wrap to serve (Tesco mini naan breads are only 130 cals each, wholemeal pittas around 155 cals and wholemeal tortilla wraps around 180 cals) or you can make your own naans as below)
– extra yoghurt and coriander to garnish
To make the filling:
1. Put the turkey strips, yoghurt and curry paste in a bowl and mix well to coat the meat.
2. Heat your pan on a high heat and add the turkey, turning it occasionally until it is cooked through and gets nicely browned on the outside.
3. Chop the lettuce, tomato and cucumber, and spread a little yoghurt over a sliced naan, pitta or open wrap and then top with the salad.
4. Once cooked, add your curried chicken/turkey to the plate and top with a little extra yoghurt and coriander to serve.
To make your own naan breads:
200g wholemeal self-raising flour
150 ml warm water
A drizzle of olive oil
1 tsp black onion/Nigella seeds
(Tip: you can add extra onion seeds, chopped coriander, garlic, raisins and desiccated coconut to the dough for extra flavour).
1. Mix the flour and water in a mixing bowl until it forms a firm dough ball, adding a little extra water or flour as necessary.
2. Knead the dough for a few minutes on a lightly floured surface and leave to rise for around 30 minutes to an hour.
3. Pre-heat the grill to a high heat
4. Knead the dough lightly again and separate into balls depending on how many naan breads you want e.g 2 large, 4-6 small.
5. Roll the dough balls out to and shape – I aim for around 1cm thickness and an oval shape
6. Place the dough portions on a baking tray, drizzle with some olive oil and sprinkle with the seeds or your choice of topping and lightly press them on for staying power.
7. Cook for 3-4 minutes on each side until they puff up a little and turn a golden brown.
(I’m currently experimenting with different healthy style naan/flat bread recipes so let me know if you find another good one – you can also include Greek yoghurt into the mix!)
Sooooo tassssstty! Let me know if you try it and don’t forget to send in photos!