CHICKEN TIKKA CHAPATI BURRITOS

Ow ow ow ow. I’m in so much pain right now. No need for concern – it’s all self-inflicted.

I started my personal training sessions again last night, followed by an outdoor fitness class this morning. My body is screaming at me to lie down and watch TV until at least Sunday, but I’ve arranged another mini-workout session tomorrow with a friend.

I’m not normally (or ever?) this enthusiastic about exercise, but something needs to be done about my sausage thighs.

Ingredients

• 2 chicken breasts chopped into bite-size chunks
• 120 ml Greek yogurt or thick natural yogurt (full fat)
• 2 cloves garlic peeled and minced
• 1 thumb-sized piece of ginger peeled and minced
• Juice of half a lemon
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 tsp paprika
• ½ tsp mild chilli powder or hot if you like it spicy
• 1 pinch of cinnamon
• ½ tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• To Serve:
• 4 chapatis
• 4 large leaves from a romaine lettuce sliced into strips
• 170 g cooked basmati rice
• 4 tbsp Greek or natural yogurt
• 4 tbsp mango chutney
• 1 jalapeno chilli thinly sliced
• 1/2 red bell pepper de-seeded and chopped finely
• UK (metric) - **Convert to US Measures**

Instructions

1. Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
2. ............................

for full recipes please see : www.kitchensanctuary.com

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