Heat the oil in a large frying pan over a medium chicken wrap. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt.
Cook for 5 mins or until softened. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender. Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Please log in with your username or email to continue.
By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. This article was co-authored by Abyssinia Campbell. Abyssinia Campbell is an Executive Chef and the Owner of Chef Abyssinia, Personal Chef and Catering.
With over ten years of experience, she specializes in catering, event planning, menu development, meal planning, and food business operations. There are 8 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has 15 testimonials from our readers, earning it our reader-approved status. This article has been viewed 1,402,574 times.
Chicken makes for a delicious and cost-efficient meal, but it has a tendency to dry out when you reheat it for leftovers. If you have cooked chicken left over and you want to reheat it, there are a few simple ways to do it safely that will keep it moist and tender, and will not “re-cook” the meat, as frying will do. Cut the chicken into small pieces. Chicken—especially the breast meat—tends to dry out when it’s heated for too long.
