Curry Chicken Wraps

 

    These wraps combine the rich flavors of Indian curry with the convenience of a handheld meal. Tender curry chicken is paired with fragrant rice pulao, fresh onions, and juicy tomatoes, all wrapped in warm naan bread for a satisfying and flavorful experience.

Aromatic Rice Pulao: The Perfect Base

Rice pulao, a fragrant and flavorful rice dish, forms the base of these wraps. It's typically made with basmati rice, aromatic spices, and sometimes vegetables, creating a delicious and complementary foundation for the curry chicken.

Curry Chicken: A Cornucopia of Spices

The curry chicken is the star of the show, offering a rich and complex flavor profile. A blend of aromatic spices, often including cumin, coriander, turmeric, and garam masala, creates a warm and inviting curry sauce that coats the tender chicken.

Recipe: Curry Chicken and Rice Pulao Wraps

Yields: 4 servings Prep time: 25 minutes Cook time: 35 minutes

Ingredients:

• For the Curry Chicken:
  • 1. 5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder   
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chili powder (adjust to your spice preference)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • Salt to taste
• For the Rice Pulao:
  • 1 tablespoon butter or vegetable oil
  • 1 small onion, thinly sliced
  • 1 cup basmati rice, rinsed
  • 1 3/4 cups chicken broth or water
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cardamom pods, lightly crushed
  • Salt to taste
• For the Wraps:
  • 4 naan bread
  • 1/2 cup thinly sliced red onion
  • 1 cup diced tomatoes

Equipment:

• Large skillet or pot
• Medium saucepan

Instructions:

1. Prepare the Curry Chicken: Heat the vegetable oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant. Stir in the cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 30 seconds, stirring constantly, until fragrant. Add the diced tomatoes, chicken broth, and chicken. Bring to a simmer and cook for 20-25 minutes, or until the chicken is cooked through. Season with salt to taste.   
2. Prepare the Rice Pulao: While the chicken is simmering, melt the butter or heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the rice, cumin seeds, and cardamom pods and cook for 1 minute, stirring constantly. Add the chicken broth or water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.   
3. Assemble the Wraps: Warm the naan bread according to package directions. Spread the rice pulao evenly over the naan. Top with the curry chicken, sliced red onion, and diced tomatoes.
4. Serve: Wrap and serve immediately.

    
These Curry Chicken and Rice Pulao Wraps offer a delicious and convenient way to enjoy the flavors of Indian cuisine. The combination of the fragrant rice pulao, flavorful curry chicken, and fresh vegetables creates a satisfying and memorable meal. Enjoy!