Indian Chicken Rolls
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 483, total fat 19 G., saturated fats 5 G., proteins 37 G., carbohydrates 43 G., fiber 5 G., cholesterol 115 mg, sodium 955 mg, sugar - G.
Calories 483, total fat 19 G., saturated fats 5 G., proteins 37 G., carbohydrates 43 G., fiber 5 G., cholesterol 115 mg, sodium 955 mg, sugar - G.
Indian-style chicken rolls - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece (2.5 cm) ginger, peeled
- 1 serrano chili pepper, halved lengthwise, seeded and coarsely chopped
- 1/2 small onion, coarsely chopped
- 1/2 tsp ground cumin
- Coarse salt
- 1/2 cup Greek yogurt
- 2 tsp freshly squeezed lime juice
- 1/3 cup chopped fresh cilantro
- 1 tbsp. vegetable oil
- 2 cups shredded grilled chicken, skinless
- 2 medium-sized carrots, coarsely grated
- 4 lavash of medium thickness or pitas no pockets, warm up
- Chips, for serving (optional)
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Cooking the dish according to the recipe:
- Prepare the sauce: Mix yogurt, lime juice, cilantro, and a pinch of salt in a bowl. Cover and refrigerate for a while.
- Prepare the pasta: In a food processor or blender, combine ginger, chili pepper, onion, cumin and 1/4 teaspoon salt until smooth and thick.
- Prepare the filling: Heat vegetable oil in a large skillet over medium-high heat. Add the chili paste and cook, stirring, until most of the liquid has evaporated and the paste is lightly browned, about 5 minutes. Stir in the chicken, carrots, 1/4 teaspoon salt, and 1/2 cup water. Continue cooking, stirring, until the sauce thickens and the chicken is heated through, about 2 more minutes.
- Spread the filling on the pita bread, pour the sauce over it, and roll it up. Serve with chips.
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