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


Source: Perfect Poultry
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