Ingredients

Method

• For the butter chicken strips:
• 400 g Woolworths free-range mini chicken breast fillets
• 4 T olive oil
• 2 t Woolworths butter chicken spice
• ½ cup Woolworths full-cream plain yoghurt
• ½ lemon, juiced
• For the spicy chickpeas:
• 1 x 400 g can chickpeas, drained and rinsed
• 1 green chilli, chopped
• 1 t Woolworths butter chicken spice
• lemon, juiced
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• For the coconut yoghurt, mix:
• 25 g desiccated coconut, toasted
• 1 cup Woolworths full-cream plain yoghurt
• ½ clove garlic, grated
• 1 lemon or lime, zested and juiced
• 1 red chilli, chopped
• For the slaw, mix:
• 8–10 Brussels sprouts, finely sliced
• ½ lemon, juiced
• 1 T olive oil
• 1 T maple syrup (optional)
• sea salt and freshly ground black pepper, to taste
• 4 Woolworths rotis, toasted, for serving
• pickled red onions, for serving
• sliced cucumber, for serving
• fresh coriander, for serving

Method

Ingredients

1. To make the butter chicken strips, toss the chicken in 1 T olive oil, the butter chicken spice, yoghurt and lemon, then pan-fry in batches for 3 minutes on each side until cooked through. Set aside in the pan.

2. To make the smashed chickpeas, combine all the ingredients and mash roughly using a potato masher. Adjust the seasoning.

3. To assemble, cut a slit from the centre of each roti to the edge, then fill each quarter of the roti with one of the components. Add the pickled onions, cucumber and coriander, then fold up.

Find more chicken recipes here. 

Photographs: Sadiqah Assur-Ismail
Food assistants: Emma Nkunzana and Claire Gooderson
Videography and editing: Romy Wilson