Coriander chutney such as I use in this recipe has something of an international flavour; it quite happily accompanies Italian, Mexican, Indian or even Japanese food.

What you Need (serves 2)

• Two large handfuls of fresh coriander leaves
• One clove of garlic
• Half a large green chilli, deseeded.
• Two tablespoons of olive oil (not your best stuff)
• Juice of one lime
• 1tsp ground cumin
• 1tsp black mustard seeds
• Six chapatis
• Two chicken breasts
• One red onion
• Creme Fraiche

What you Do

Finely chop the coriander, garlic and chilli and mix with the olive oil and lime juice before setting aside.

Fry off the onion with the cumin and mustard seeds until it starts to lose its colour before adding thin strips of the chicken breast. Continue to fry until the chicken is cooked through.

Warm the chapatis briefly in the oven or under the grill. Assemble each wrap at the table with some of the onion and chicken, a drizzle of the coriander chutney and a dollop of creme fraiche. Serve with onion bhajis and samosas.

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