Meals for Under £10: Chicken Tikka Pancakes & Chutney

IT’S Shrove Tuesday this week so we’ve gone to town with not one, but two, pancake recipes.

On the website tomorrow, Bake Of The Week features a gorgeous recipe for fluffy apple pancakes, which make a perfect pudding.

First up are these chicken tikka pancakes. They are a doddle to make and the end result looks like you’ve made far more effort than you actually have.

For more pancake day inspiration, head to the Waitrose website.

You’ll need:

125g plain flour

1 medium Waitrose Free Range Egg

300ml semi-skimmed milk

1 green chilli, deseeded & finely chopped

1 tsp ground cumin

2 tbsp sunflower oil

2 x 300g packs Waitrose British Chicken Breast Chunks In A Spiced Tikka Marinade

4 salad onions, sliced

4 tbsp Geeta’s Premium Mango Chutney

4 tbsp low fat Greek yogurt

Method:

Sift the flour and a pinch of salt together into a bowl. Make a well in the centre and add the egg and half the milk. Whisk together well then stir in the rest of the milk to make a smooth batter. Stir in the chilli and cumin, and set aside for 30 mins.

Reserve 1 tbsp of the oil, then heat a little of the remaining oil in an 18cm pancake pan or shallow frying pan and add a ladleful of the batter. Swirl around the pan and cook for 1–2 mins each side until golden. Transfer to a plate and keep warm. Repeat with the remaining mixture to make 8 pancakes, keeping them warm, separated with sheets of kitchen paper.

Heat the rest of the oil in a large, non-stick frying pan and cook the chicken for 10–12 mins, turning occasionally, until cooked throught. Divide the chicken between pancakes, putting it on one quarter of the pancake, and top with salad onions, mango chutney and yogurt. Fold up pancakes to make parcels, and serve.