The best practices when storing and reheating leftovers is that leftovers should be stored in the refrigerator for a maximum of three to four days. Always just reheat the portion you will eat, instead of the whole pot & bring it to a complete boil to be safe.
Ingredients
Any thick chicken curry leftover from the previous night
1 chapati
Coriander leaves, chopped
½ onion, chopped
1 Egg, beaten (optional)
Lettuce
Mint chutney
Directions:
- Take a small katori of last nights’ chicken curry (if the chicken has bones then take the meat off the bones and shred it). Burn any excess gravy or water to obtain a thick mixture for the wrap.
- On a tawa heat the chapati and if you’re using egg, then spread it on the chapati, flip the side to cook the egg. Flip it back then spread some mint chutney, place the lettuce on it then add the chicken mixture in a line at the center of the chapati.
- Lastly, add the onions and coriander. Close the 2 flaps of the chapati to create a wrap.