This is perfect alcohol soaking fodder after a few drinks in the sun. Really tasty and actually not much effort at all if you put the prep work in ahead!
Ingredients: For 2
- 2 chicken breasts chopped into chunks (you can use boneless skinned chicken thighs if you prefer)
- 1 tablespoon tikka masala curry paste (I used Patak’s – easily available)
- 2 tablespoons plain yoghurt
- Salt and pepper
- 1 large naan bread, or 2 small ones. Get the best quality you can get your hands on, it makes such a difference!
- Extra plain yoghurt, sliced tomato, lettuce, coriander leaves to garnish
For the red onion pickle:
- 1/2 red onion finely sliced
- 1 deseeded finely chopped green chili
- 1/2 teaspoon salt
- 2 tablespoons lemon or lime juice.
For the curried mango mayonnaise:
- 3 tablespoons mayonnaise
- 1 tablespoon mango chutney
- 1/3 teaspoon tikka masala curry paste
1. A few hours ahead of the barbecue mix the yoghurt, tikka paste, salt and pepper. Coat the chicken pieces well with this mix and leave to marinade in the fridge for a few hours.
2. In the meantime you can prep the red onion pickle so it is ready for later on: just combine in a small bowl the finely sliced red onion, the chopped deseeded green chili, 1/2 teaspoon salt and 2 tablespoons lemon juice or lime juice. Scrunch it all up and set aside.
3. To make the curried mango mayo: mix the mayonnaise, tikka masala curry paste and mango chutney in a bowl. Keep in the fridge until ready to serve.
4. To cook the kebabs: skewer up the chicken pieces, and barbecue them over a medium heat 8-10 minutes turning regularly. Set aside and very briefly warm the naan bread (s) on the barbecue for a few seconds.
5. To assemble: If using one big naan bread cut in half. Spread the naan bread with curried mango mayo, followed by the chicken pieces, some red onion pickle, chopped lettuce, tomato, yoghurt, coriander leaves, extra sliced red chili if you like!
6. Roll up, bite in and enjoy 🙂