If you miss the naanwich truck on campus, here’s something to fill that void.
Serves 5 (2 each)
Ingredients:
10 flatbreads/naan/wraps
A few handfuls of baby spinach
A bunch of coriander to garnish, optional
Pickled onion:
1 red onion, thinly sliced
Around ⅓ cup white vinegar
Around ⅓ cup water
1 teaspoon maple syrup
Salt
Chicken marinade:
600-700 grams chicken breasts or boneless thighs, cut into strips
1 cup plain yoghurt
4 cloves garlic, minced
1 thumb of ginger, grated
150 grams tandoori paste
Raita:
1 cucumber, diced finely
2 cloves garlic, minced
1 teaspoon of ground cumin
A bunch of fresh mint, roughly chopped or 1 teaspoon of dried mint
Salt
2 tablespoons of lime juice
Method:
Put thinly sliced pieces of red onion into a jar. Fill the jar half full with vinegar and half full with water. Add maple syrup and a good pinch of salt. Place the lid on and shake well. Place into the fridge while you make the rest of the meal.
Place chicken and marinade ingredients in a large bowl. Mix well to combine and set aside for 30 minutes.
Meanwhile, place all raita ingredients in a bowl and mix well to combine. Place in the fridge until ready to eat.
After 30 minutes, add around 2 tablespoons of oil to a large pan over a medium heat. When hot, add the chicken and marinade. Fry the chicken for 6-7 minutes, turning often to ensure both sides are cooked. Use tongs to take the chicken out of the pan and set aside. Continue to cook the marinade sauce for a further 5 minutes, stirring constantly, until it has thickened. Add the chicken back to the pan for 1 minute to warm through.
Warm the flatbreads/naan/wraps in the microwave (or make your own if feeling boujee).
Assemble the flatbreads/naan/wraps with the raita, a handful of spinach, chicken, pickled onion and coriander. Enjoy!