• Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the shallot.
• Peel and grate the garlic (or use a garlic press). Trim and coarsely grate the carrot (no need to peel).
• Zest and halve the lemon.
• Halve the chilli lengthways, deseed and finely chop.

TIP: If you want to avoid turning on your oven, you can dry-fry the tortillas in a pan instead!

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and shallot. Season with salt and pepper.
• Fry until chicken is golden all over, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add the carrot and cook until softened, 2-3 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Add the garlic, lemon zest, rogan josh paste and North Indian spice mix to the pan.
• Mix well and simmer, stirring, until chicken is cooked through, 1-2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Remove the pan from the heat.

TIP: Add a splash of water to loosen the sauce if you feel it's too thick.

• Pop the tortillas into the oven to warm through, 1-2 mins.

• Meanwhile, trim the salad leaves, halve lengthways, then thinly slice widthways.
• In a bowl, mix together 1 tbsp lemon juice, 1 tbsp oil (double both for 4p), salt, pepper and a pinch of sugar.
• Add the salad leaves to a salad bowl and toss to combine.
• Cut any remaining lemon into wedges for squeezing over.

• When everything is ready, divide the warmed tortillas between plates.
• Top your tortillas with a handful of salad and the curried chicken.
• Drizzle over the yoghurt and sweet chilli sauce.
• Finish with a sprinkling of chopped chilli (use less if you don't like spice).
• Serve any remaining salad alongside.