Curry Chicken Roll Recipe

Prepare marinade

In a bowl, whisk together yogurt, minced garlic, grated ginger, ground coriander, ground cumin, turmeric, curry powder, lemon juice, 1.5 tsp kosher salt and 1/2 tsp black pepper until smooth.

Marinate chicken

Trim excess fat from chicken thighs and add to the yogurt marinade, coating thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Cook chicken

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Remove excess marinade from chicken (shake off but do not wipe clean). Add chicken in a single layer and sear 4-5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). If pieces are thick, reduce heat to medium and cover for 4-6 more minutes. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

While chicken marinates or rests, place thinly sliced red onion in a small bowl. Add 1 tsp sumac, 1 tbsp lemon juice, 1 tsp olive oil and 1/2 tsp kosher salt. Toss and let sit 10–15 minutes so the onion softens and absorbs the tangy flavor. Keep chilled until assembly.

In a small bowl, combine labneh, chopped parsley, chopped mint, lemon zest, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust seasoning if needed. Keep chilled.

Combine chopped roasted pistachios, cilantro, parsley, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp red chili flakes, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir to combine; the texture should be slightly chunky so you have pistachio bite. Taste and adjust lemon, salt or chili to preference.

Warm the flatbreads briefly in a dry skillet over medium (about 20–30 seconds per side) or in a 300°F / 150°C oven wrapped in foil for 5 minutes. Brush each warmed flatbread lightly with 1/4 tsp olive oil if desired.

Spread about 3 tbsp herb labneh down the center of each flatbread, leaving margins at both ends. Top the labneh with a handful (about 1/2 cup) of mixed greens, arrange sliced curry chicken (about 4 oz / 115 g per roll), and scatter a generous tablespoon of sumac onions over the chicken.

Spoon 1–2 tbsp pistachio-chili salsa over the top of the chicken. Garnish with extra toasted pistachios if using. Fold one long side of the flatbread over the filling and roll tightly to enclose, or fold like a wrap. Cut in half on a bias.

Serve immediately while chicken is warm. Alternatively, wrap tightly in parchment for takeaway; the roll will keep chilled up to 24 hours but is best served the day it’s made.