Curried Chicken Roti (Wrap) |
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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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From Chicken on the Grill by Cheryl & Bill Jamison. Decided to pull out this book and choose a recipe. This turned out really well, was simple to make and is something I will usually have the ingredients for without having to go get anything special. I made my wrap in garlic naan with arugula and President's Choice Memories of Bengal Mango Sauce. Yum! I think would work well with any cut of chicken not just breasts and i think the skin on wouldn't be bad either. Prep time includes marinating time I will definitely make this again Ingredients:
4 -6 large boneless skinless chicken breasts |
melted butter |
6 flour tortillas (pitas or naan also work well) |
minced onion (optional) |
favorite hot sauce |
mango chutney (optional) |
1 (15 ounce) can coconut milk |
1 lime, juice of |
1 tablespoon curry powder |
salt |
Directions:
1. at least 2 hours ahead, or up to the night before you plan to grill the chicken, prepare the marinade, massage into chicken and refrigerate (turn once or twice during marinating time to make sure all parts of chicken get a good soaking.
2. when ready to grill, drain the marinade and let chicken sit uncovered for about 20 minutes.
3. heat BBQ to medium heat.
4. just before grilling brush chicken with melted butter.
5. grill uncovered 10-12 minutes.
6. after cooked and cooled for a few minutes chop/shred chicken and make wraps with tortillas/pita/naan.
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