Ingredients

Method

• 250 ml Greek yoghurt
• 1 T tomato purée
• 1/2 t garlic paste
• 1/2 t ginger, finely chopped
• 1/2 t curry paste
• 1 t brown vinegar
• 60 g coriander, roughly chopped
• Sea salt and freshly ground black pepper, to taste
For the pancakes:
• 1 cup cake flour
• 2 free range eggs
• 125 ml milk
• 125 ml water
• 2 T butter, melted
• 1/4 t salt

Method

Ingredients

Combine all the marinade ingredients and coat the chicken pieces, allow to marinade for 1 hour before grilling on a griddle pan, or frying pan.

For the pancakes, add the flour to a mixing bowl before adding the salt and wet ingredients. Using a hand mixer or whisk beat to combine, rest in the fridge for 30 minutes before using.

To assemble, fill the pancakes with a little bit of the chicken and roll up.

Discover more pancakes recipes here.