Spiced Chicken Kathi Inspired Rolls
with Aloo Chaat Potatoes
- Mustard
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
A popular street food from Kolkata, kathi (or kati) rolls are traditionally a paratha wrap filled with a grilled kebab or skewer, plus green chutney and other garnishes. Ours is a bit of a fusion take, using tortillas instead of parathas for ease, then simply filling with pan-fried chicken and vegetables.
Ingredients
450 grams
Potatoes
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
240 grams
Diced British Chicken Breast
1 unit(s)
Red Onion
1 unit(s)
Green Pepper
(May be present: Celery)
2 unit(s)
Garlic Clove
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
30 grams
Green Chutney
Not included in your delivery
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Sprinkle over half the Kashmiri style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Halve, peel and thinly slice the red onion.
Halve the green pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken, onion and pepper. Season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the remaining Kashmiri style spice mix and garlic to the chicken and veg. Stir-fry for 1 min.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the yoghurt and honey (see pantry for amount). Remove the pan from the heat.
When everything's nearly ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
When everything's ready, lay the tortillas onto your serving plates. To make your kathi rolls, share the chicken, veg and sauce from the pan between each tortilla, then top with half the green chutney. Roll each tortilla up to enclose the filling.
Serve the potatoes on the side. Drizzle the remaining green chutney over the potatoes.
Serve with a dollop of mayonnaise (see pantry for amount) for dipping.
