July 25, 2009
There are two types of people in the world. There are breast people and then there are thigh people. Get your minds out of the gutter, I’m talking about chicken here. And then there are the people who think chicken is boring. I love chicken, like I could eat it every day love it, and have all my life as a card carrying member of the breast camp. I probably didn’t eat chicken thighs or dark meat was because of the colour, it’s kind of weird, don’t you think?
Anyway, I’ve gotten over that and in the last couple of months have been enjoying chicken thighs more often. It all started when I picked up some jerk chicken thighs from Rowe Farms that were amazing. Shortly after I came across a recipe that involved thighs and it was all downhill from there. Now they are a staple in the mise en place kitchen. Easy to cook, juicy and flavourful, and by golly they are cheap.
Growing up in Brampton, home to the largest Indian diaspora population, I am no stranger to east Indian flavours. Whether is was takeaway or home cooking made by the mothers of my elementary school friends, I grew up no stranger to Indian food. Jeff and I both love it, so I knew this was going to be a hit.
The original recipe calls for flour tortillas, but I picked up some naan bread from Loblaws which really enhanced the flavours and made it a more substantial supper. We enjoyed ours with a warm bowl of spicy butternut squash soup.
Indian Chicken Wraps
Adapted from the Globe and Mail
Serves 3 as a meal
2 teaspoons curry paste
1 teaspoon grated ginger
1 tablespoon vegetable oil
1 pound (500 grams) boneless, skinless chicken thighs
Salt and freshly ground pepper
1/4 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon mango chutney
3 pieces of naan bread of flour tortillas
1/2 cup thinly sliced red onion
1 cup baby spinach
1. Preheat grill to high.
2. Combine curry paste, ginger and vegetable oil. Brush chicken thighs with curry ginger mixture and season with salt and pepper.
3. Grill chicken for 3 minutes per side or until juices are clear. Cool and shred.
4. Whisk together mayonnaise, yogurt, chutney and curry paste. Add chicken and mix together.
5. Place naan bread on counter. Spread one third of chicken salad down one the middle and top with red onion and spinach. Fold each side of the naan over the mixture and serve fold-side down, this will make it easier to pick up and eat.