Tandoori-Style Chicken Rolls with Pineapple Curry Kraut from The Pickle Jar

4 large boneless, skinless chicken thighs

For the marinade

2 heaped tablespoons Vadasz Pineapple & Turmeric Sauerkraut or homemade Curried Kraut (see page 27 of The Pickle Jar), plus extra to serve

2 tablespoons Greek yogurt

1 teaspoon tomato puree

2 teaspoons paprika

2 garlic cloves, crushed

1 handful of chopped coriander, plus ½ handful extra to serve

2 tablespoons olive oil

1 or 2 big pinches of salt and pepper

For the curry ketchup

2 tablespoons tomato ketchup

1 tablespoon Vadasz Pineapple &

Turmeric Sauerkraut or homemade Curried Kraut (see page 27), finely chopped, plus 2 tablespoons of the brine

½ teaspoon sriracha

Salt, if needed

To serve

2 large white or wholemeal wraps or fresh naan

A good squirt of mayonnaise

½ handful of chopped mint

Juice of ½ lemon

First make your curry ketchup. Put all the ingredients for it in a small bowl and mix well. Taste and add salt if needed.

Place the chicken thighs in a bowl. Put all the marinade ingredients in a food processor or a blender and blend until smooth. Add this to the chicken and mix well to coat. Cover the bowl with clingfilm and leave the chicken to marinate in the fridge for at least 2 hours, but overnight is best.

Preheat the oven to 220°C/200°C fan (425°F), Gas Mark 7. Place the marinated chicken thighs in a baking tray and bake for 20–25 minutes or until well browned and cooked through (if using a probe thermometer, the temperature should be above 74°C/165°C). You might need to adjust the timings depending on how big your thighs are. Turn them over halfway through to get a good even colour on them.

Remove the chicken from the oven, transfer to a bowl or plate and leave to rest for a few minutes.

While the chicken is resting, cut 4 large pieces of greaseproof paper or foil and place on your work surface. Toast each of the wraps or naans directly over the open flame of your gas hob or in a hot, dry frying pan for a few seconds on each side, until warmed and slightly charred.

Lay each flat on the paper or foil and add half a tablespoon of sauerkraut to each one.

Place the chicken thighs on a chopping board and cut them into big chunks or slices. Place on top of the sauerkraut, then spoon over a good zigzag of mayo, add the curry ketchup, chopped coriander and mint and finish with the lemon juice.

Roll up each wrap or naan as tightly as possible, wrapping it up in the paper or foil, then, using a sharp knife, cut in half, through the paper or foil, and turn each half outwards to show off the lovely colourful filling.