• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7. 
• Drain the sweetcorn in a sieve.
• Place a large pan over high heat (no oil).
• Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. 
• Stir only twice during this time—you want the sweetcorn to pick up a nice colour.

TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.

• Meanwhile, mix the tandoori masala mix with salt, pepper and 1 tbsp flour (per 2P).
• In a bowl, combine the vinegar with ½ tsp of sugar (per 2P), salt and pepper. This is your dressing!
• Add the pineapple and charred sweetcorn to the dressing and toss to coat.

• Mix 3 tbsp flour (per 2P) in a bowl with a good pinch of salt and some pepper. 
• Toss the chicken in the flour to ensure it gets an even coating. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
• Place a large pan over medium-high heat with a drizzle of oil.
• Fry until golden, 4-6 mins on each side. Turn every 2-3 mins, adjusting the heat if needed. 

• While the chicken is frying, trim the salad leaves, halve lengthways and thinly slice widthways.
• Trim and thinly slice the scallion.
• Pop the tortillas into the oven to warm, 1-2 mins.

• Mix the aioli and Rogan josh in a small bowl.

• Serve tortillas, salad leaves, chicken, curried aioli, scallion, sweetcorn salsa and mango chutney separately. 
• Assemble yourself at the table.