Shredded Chicken Curry Flexible Filler

3 portions - 10 mins prep (35 mins

Make a big batch on Sunday and you've got lunches sorted for the week. In a wrap, on flatbread, stirred through a pasta salad - it’s such a versatile dish. The kind of thing that quickly earns a permanent spot in your weekly rotation.

PREP AHEAD
Prep ahead steps 1-3.

• Ingredients

  • 3 chicken breasts

  • 3 tbsp mayo

  • 3 tbsp Greek yoghurt

  • 2 tsp mild curry powder

  • 2 tsp tikka curry powder

  • ½ tsp turmeric powder

  • 1 lemon, juiced

  • 1 iceberg lettuce

  • 3 spring onions, finely sliced

  • Handful coriander, roughly chopped

  • 1 red chilli, finely sliced

  • 1 tsp Nigella seeds, to serve

  Serving suggestions 

  • In a wrap with lettuce and a drizzle of olive oil

  • On a toasted flatbread for a speedy midweek lunch

  • As a salad with some pre-prepared pasta

• Method

  STEP 1
  Preheat the oven to 190°C.
  Place the chicken breasts on a lined baking tray, drizzle with olive oil and season well.
  Roast for 25–30 minutes until cooked through.
  Remove and leave to cool slightly, then shred into pieces using two forks or your hands.

  STEP 2
  While the chicken cools, mix together the mayo, Greek yoghurt, curry powder, tikka curry powder, turmeric and lemon juice in a large bowl.
  Taste and adjust — add some mango chutney if you a bit of sweetness, or a little more curry powder if you want more warmth.

  STEP 3
  Add the shredded chicken to the dressing along with the spring onions and coriander.
  Toss everything together until well coated.

  STEP 4
  Transfer to a serving bowl and finish with nigella seeds and sliced chilli if using.
  Serve on flatbread, over leaves, in a wrap, or straight from the bowl.