Tuesday, August 3, 2010

Curry Chicken Naan 'Wraps' with Tzatziki

For my birthday this year, my dear brother gave me a very special gift - something I have wanted to own forever.

This book will become my new religion. I promise you that. 

I had a rare occasion late last week where I was home with no agenda and an urge to go to the grocery store. (I know. Who have I become?) I was in the mood for something spicy, so I perused The Flavor Bible and stopped short when I got to "curry." I had some of the recommended spices that work well with curry, including cumin, chili powder, and ginger, so I just went with it. It's amazing how one single spice can yield an idea for an entire dinner. 

Here's what that one single spice became. (Please note: I didn't measure a single spice for this meal. Just add spices and taste along the way, to ensure the dish packs the right amount of heat for your taste buds).

Curry Chicken Naan 'Wraps' with Tzatziki
Yields: 2 servings

-1/4 cup plain Greek yogurt
-1/8 cup diced cucumber
-Dried cilantro
-Salt and black pepper, to taste

Curry Chicken 'Wraps':
-2 thin sliced chicken breasts
-Curry powder
-Chili powder
-Crushed red pepper
-Dried cilantro
-Ground ginger
-Salt and black pepper, to taste
-2 tbsp. extra virgin olive oil
-1 small clove garlic, minced
-2 pieces Naan

Directions for the tzatziki: In a small bowl, mix all of the ingredients together. Cover, and place in fridge for at least 30 minutes before serving time.

Directions for curry chicken wraps: Season both sides of the chicken breasts with curry, chili powder, crushed red pepper, cilantro, some ginger, cumin and salt and pepper (be careful to use only a little ginger). Heat olive oil in a saute pan, and place chicken in pan once oil is hot. Brown chicken on both sides; then add garlic. Cover pan with tin foil and place in 375* oven for 7 to 8 minutes. Once chicken is cooked through, let cool on counter (still covered) and turn oven to 400*. Rub a little bit of olive oil on the Naan, and place on a cookie sheet. Cook for 2 to 3 minutes. Let Naan cool for 1 to 2 minutes, and then slice chicken, lengthwise. Add one sliced chicken breast to each piece of Naan, as well as a healthy dollop of tzatziki. Fold Naan in half over the chicken and tzatziki, and eat like a wrap or sandwich.

I also added some chopped red pepper to my naan wrap - the red pepper added a nice crunch, but wasn't necessary. 

The chicken came out fairly spicy, and the tangy tzatziki helped to cool down the heat from the curry and crushed red pepper. The warm naan wrapped around the spicy chicken also filled my body with the tingling sensation of pure, delicious comfort. This meal was a fun spin on the regular wrap or sandwich, and was screaming with spice and flavor. I will make this again. And again. 

What dishes have you made that were yielded from one, single spice?

1 comment:

  1. I love meals like this that are so full of flavor but you didn't have to measure one thing! Two of my stand-bys in my kitchen are cayenne and crushed red pepper flakes. I thinking adding these two spices can make a world of difference in a dish!