Preparation time:
Cooking time:
2 serves


  • 1 tablespoon vegetable oil
  • 4 chicken tenderloins, chopped
  • 2 teaspoons mild tandoori paste
  • 2 teaspoons lemon juice
  • ¼ cup sultanas
  • ½ cup plaint yohgurt
  • ¼ cup sweet mango chutney
  • 4 white pita pocket rounds
  • 1 Lebanese cucumber, thinly sliced
  1. Method
  2. Notes

  1. Heat oil in a non-stick frying pan. Add chicken. Cook, stirring occasionally, for about 5 minutes or until cooked through. Add paste and juice. Cook, stirring for 2 minutes. Transfer to a bowl to cool.
  2. Add sultanas, yoghurt and chutney. Stir to combine. Cut each pocket in half. Fill pocket halves with chicken mixture and cucumber.

For a change, cut a slice of top of breadrolls. Hollow out rolls and divide filling among them.
We used a sweet chutney, be careful as some mango chutneys have chilli in them.

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