Chicken and broccoli chapattis

These mouth–watering Indian–style snacks are very quick to make. Chapattis are the healthiest of Indian breads, as they are often made with wholemeal flour and are usually cooked on a dry pan without any fat. A yogurt–based raita is the perfect accompaniment.

Chicken and broccoli chapattis


  • 200 g cooked chicken meat
  • 2 tablespoons sunflower oil
  • 250 g broccoli florets, finely chopped
  • ⅓ cup (50 g) unsalted cashew nuts, coarsely chopped
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, finely chopped
  • ⅓ cup (95 g) mango chutney
  • pepper
  • 4 chapattis


  1. Preheat the grill.
  2. Cut the chicken into small bite–sized pieces, discarding any skin.
  3. Heat the oil in a large frying pan, add the broccoli, cashew nuts, ginger and garlic, and cook for 5 minutes, stirring, until the broccoli is tender.
  4. Add the chicken, mango chutney and pepper to taste to the broccoli mixture and stir to mix.
  5. Cook for a further 2 minutes, stirring constantly, until the chicken is hot.
  6. Meanwhile, place the chapattis on the rack in the grill pan and sprinkle with water.
  7. Grill for 2 minutes, turning once.
  8. Put the chicken mixture on top of the chapattis and roll them up.
  9. Serve hot, with a raita accompaniment.

Serves 4
Preparation: about 10 minutes
Cooking: about 10 minutes


Perfect Poultry

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