Madras Double Mango Chicken Wrap Recipes

AUTHENTIC CHICKEN MADRAS

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.

MANGO CHICKEN WRAPS

Steps:

• In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

CHICKEN MADRAS

Steps:

• Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
• Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
• Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
• Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
• Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
• Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

MANGO MADRAS

Steps:

• In a glass, combine the cranberry juice, orange juice, and rum; add ice.
• Garnish with skewered orange wedge and cherries.

MADRAS DOUBLE-MANGO CHICKEN WRAP

Steps:

• In a bowl, combine ½ cup yogurt and curry powder; add the chicken breast strips; stir again to combine.
• Marinate for 30 minutes at room temperature.
• Preheat a lightly oiled stove-top grill pan over high heat; grill the chicken breasts, turning once, about 3 minutes on each side until just cooked through.
• Salt the chicken, then combine it with the remaining ¼ cup yogurt, mango, onion, and hot sauce; salt again if necessary.
• To assemble: heat tortillas just until warm and pliable; spread 1 teaspoon chutney evenly onto each tortilla.
• Top each with 2 lettuce leaves and a quarter of the chicken mixture in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don't touch the edges.
• Fold in both sides, then roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.