Chicken Korma Wraps
with Carrot and Cumin Kachumber and Baby Gem Lettuce
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Carrot
½
Lemon
1
Garlic Clove**
1
Black Beans
½
White Cumin Seeds
10
Chicken Stock Paste
50
Korma Curry Paste
(Contains: Mustard)
210
Diced Chicken Thigh
1
Baby Gem Lettuce
125
Baby Plum Tomatoes
75
Low Fat Natural Yoghurt
(Contains: Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
Not included in your delivery
50
Water
Utensils
Instructions
Trim the carrot then coursely grate (no need to peel). Zest and halve the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve. Pop half of the beans into a bowl and mash with the back of a fork or masher.
Heat a large frying pan on medium-heat (no oil). Once hot, add the cumin seeds (see ingredients for amount) and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer them into a small bowl and return the pan to the heat with a drizzle of oil. When hot, add the garlic and stir-fry for 1 min.
Add both the crushed and whole black beans to the pan along with the chicken stock paste and a quarter of the korma paste. Add the water for the beans (see ingredients for amount) and bring to a simmer. Cook until thickened, 4-5 mins.
Meanwhile, heat a drizzle of oil in another large frying pan on medium-high heat. When hot, add the diced chicken thigh and remaining korma paste. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken cooks, trim the root from the baby gem lettuce and halve lengthways, then thinly slice widthways. Halve the baby plum tomatoes and pop into a bowl with the baby gem lettuce. Add the yoghurt and lemon zest, mix well. Pop the carrot and toasted cumin seeds into another bowl. Squeeze in some lemon juice and season with salt and pepper. This is your carrot kachumber.
Once everything is ready, reheat the bean mix if needed and share between your wraps. Top with the chicken and carrot kachumber. Roll up your wraps and serve with the salad alongside. Enjoy!
