Indian Chicken Wrap With Crispy Coriander Potatoes

9 02 2012

Made a great Indian meal tonight from two recipes I wanted to try. They each sounded good on their own, and putting them together was a wise choice…the heat from the chile pepper in the wrap was offset nicely by the potatoes.

Indian Chicken Wrap With Crispy Coriander Potatoes

For the Indian Chicken Wrap (serves 4, courtesy of Food Network Magazine):

  • 1-inch piece ginger, peeled
  • 1 serrrano chile pepper, halved, seeded and roughly chopped
  • 1/2 small onion, roughly chopped
  • 1/2 tsp ground cumin
  • Kosher salt
  • 1/2 cup low-fat plain yogurt
  • 2 tsp fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • 1 Tbsp vegetable oil
  • 2 cups shredded rotisserie chicken, skim removed
  • 2 medium carrots, shredded
  • 4 pieces naan bread or pocket-less pita, warmed

Combine the ginger, chile, onion, cumin and 1/4 tsp salt in a mini food processor and pulse to make a thick paste (or finely chop and mash with the flat side of a knife). In another bowl, mix the yogurt, lime juice, cilantro and a pinch of salt. Cover and chill until ready to use.

Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. Stir in the chicken, carrots, 1/4 tsp salt and 1/2 cup water and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt.

Spoon one-quarter of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Serve with the crispy coriander potatoes.

Crispy Coriander Potatoes (serves 4, courtesy of Aarti Sequeira):

  • 1 and 1/2 pounds small red potatoes
  • Salt
  • 2 Tbsp vegetable oil
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp minced fresh cilantro
  • Squeeze fresh lime or lemon, optional

Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they’re cool enough to handle, cut each potato into bite-size pieces.

In a large skillet or wok, warm the oil until it’s shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper (I left out the fennel and turmeric and these were delicious). Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve along with the chicken wrap.

This Girl’s Tip: I would recommend under cooking the potatoes a little. Even though I followed the recipe, I think the potatoes were a little overcooked, ultimately making it more challenging to get crispy while stir frying.

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