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.
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