Making lunch (or a light dinner) has never been easier or more delicious than with these wholewheat curry chicken wraps with baby spinach and carrots!

MAKES 4 // COOKING TIME 35 min

INGREDIENTS
2 tbsp vegetable oil
2 tbsp curry powder
2 chicken breasts, cooked and shredded
½ cup mayonnaise
4 wholewheat wraps
2 cups baby spinach
2 carrots, ribboned

METHOD
1. Heat the oil over medium heat. Add the curry powder and gently fry for a few seconds, until fragrant.
2. Add the chicken and gently fry until fully coated with the curry powder.
3. Cool slightly and then stir through the mayo and season to taste.
4. Fill each wrap with chicken, baby spinach and carrot ribbons. Serve hot or cold.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Wholewheat curry chicken wraps with baby spinach and carrots appeared first on MyKitchen.

Take a break from your regular curry options and travel to the tropically delicious Carribean with this exotic and flavourful traditional Jamaican curry chicken!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the spice mix
2 tbsp turmeric
2 tbsp curry powder
1 tbsp chilli flakes
½ tbsp coriander seeds
½ tbsp cumin seeds
½ tbsp cloves
½ tbsp ginger
½ tbsp garlic powder
1 tsp yellow mustard seeds
½ tsp black pepper
½ tsp allspice
¼ tsp cinnamon
For the curry
4 chicken breasts
2 tbsp vegetable oil
2 onions, chopped
1 tbsp crushed garlic
2 tsp grated fresh ginger
2 red chillies, chopped
2 cups chicken stock
400 ml tin coconut milk
1 tbsp brown sugar
Juice of 1 lemon

METHOD
1. Toast spice mix ingredients in a dry pan until they are almost starting to smoke. Remove from pan and cool.
2. Place the chicken in a bowl and coat with ½ the toasted spice mix, 1 tsp salt and the oil. Marinate for 20 minutes.
3. Fry chicken breasts for 3 minutes on each side to seal in flavour. Remove from the pan.
4. Sauté the onion, garlic, ginger, chillies and the rest of the toasted spice mix in the pan, until the onion is soft.
5. Add the stock, coconut milk and sugar. Give it a stir, then add the chicken breasts.
6. Simmer for 12–15 minutes, until the sauce has reduced by ⅔. Season with 2 tsp salt, some pepper and the lemon juice.
7. Serve with rice and coriander.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Jamaican curry chicken appeared first on MyKitchen.