Crispy Chicken Curry Rolls with Apricot Chutney & Spinach Salad

Uploaded By: agsheeran

Tags: marley, chicken, dinner, curry

Is there a better way to eat chicken curry than these crispy kati rolls? We don't think so! A flavorful mixture of curried chicken and chickpeas is rolled into flour tortillas and pan-fried until golden and crisp. Think Indian-style chimichangas! The rolls are served with a refreshing spinach salad and tangy-sweet apricot chutney dipping sauce.

Serves: 2

Cook Time: 25 minutes

Ingredients:

1 red onion
1 oz of fresh ginger
garlic
10 oz of chicken breast strips
¼ oz of curry powder
15 oz of can chickpeas
1 oz of apricot preserves
3 oz of baby spinach
6 (8-inch) flour tortillas
neutral oil
apple cider vinegar (or red wine vinegar)
sugar

Instructions:

Finely chop all of the onion. Finely chop 3 teaspoons peeled ginger (save rest for own use), and 2 teaspoons garlic. Pat chicken dry, then season generously with salt and pepper.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add chicken and cook until browned all over, 4–5 minutes. Stir in ¾ of the onions and cook until golden, 3–4 minutes. Add 2¼ teaspoons of the chopped ginger and 1½ teaspoons of the chopped garlic; cook until fragrant, about 1 minute. Add curry powder and cook until toasted, about 1 minute.
Push chicken to one side of the skillet, then add chickpeas and their liquid to the empty side. Use the back of a fork to coarsely mash chickpeas over medium-high heat. Cook, stirring mashed chickpeas and chicken together, until liquid is slightly evaporated, 3–5 minutes.
Heat 1 tablespoon oil in a small saucepan over medium. Add remaining onions; cook, stirring, 2–3 minutes. Add remaining ginger and garlic; cook, 1 minute. Add all of the apricot preserves, 3 tablespoons water, 2½ tablespoons vinegar, and 1 tablespoon sugar; bring to a boil over high. Lower heat to a simmer; reduce chutney to ⅓ cup, 1–2 minutes. Season with salt.
In a large bowl, whisk together 1 teaspoon chutney, 1 tablespoon oil, ½ tablespoon vinegar, and a pinch each of salt and pepper. Add spinach; toss to combine and set aside. Arrange 4 tortillas (save rest) on a work surface. Evenly spoon curry into the center of each; spread filling into a 6x2-inch rectangle. Fold sides in, then tightly roll each up like a burrito.
Wipe out skillet used to cook curry. Heat ¼ inch oil in skillet over medium. Add rolls, seam side down, and cook until browned all over, turning occasionally, about 5 minutes (reduce heat if browning too quickly). Transfer to a paper towel-lined cutting board to drain. Cut each chicken curry roll in half. Serve spinach salad and remaining chutney alongside. Enjoy!

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