The Dinner Planner


Tandoori Chicken Roll with Pineapple Slaw and Garlic Aioli

No ratings yet
Featuring Aromatic Kitchen's Tandoori Paste this recipe makes for a fabulous Friday night fakeaway. Simply head to www.aromatickitchen.com.au and use the discount code DAD for a 10% discount or pop into your local IGA, Farmer Jacks, Fresh Provisions or The Good Grocer
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4


  • 500 grams chicken breast - sliced thinly
  • 2-3 tbsp Aromatic Kitchen tandoori paste
  • 2 tbsp oil
  • 4 crunchy rolls

Pineapple Slaw

  • 400 gram tinned pineapple - drained and roughly chopped
  • ½ cabbage - we used wombok but any will work, shredded
  • 2 carrots - grated or shredded on a mandolin
  • ¼ cup mint - roughly chopped
  • ¼ cup coriander roughly chopped

Garlic Aioli

  • cup mayonnaise
  • 1 tbsp lemon juice
  • 1-2 garlic cloves - crushed


  • In a medium sized bowl mix together the chicken and tandoori paste. Set aside to marinate for a couple of hours or overnight.
  • Preheat oven to 140C
  • Heat oil in a pan on medium high heat. Add chicken (in batches if necessary so as not to crowd the pan) and cook for 3 minutes on each side, or until cooked through.
  • Meanwhile, make the slaw and aioli and heat through the rolls.
  • Place the rolls in the oven to heat though and crisp up.
  • Mix together all the slaw ingredients in a large bowl and season with salt and white pepper. In small bowl mix together the aioli ingredients and season with salt.
  • TO SERVE, spread a roll with aioli, fill with slaw and top with chicken. Add a squeeze of lemon over the top. ENJOY!

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?