1

Preheat the oven to 200°C. Rub the chicken breast with 1 tablespoon of the olive oil and the garam masala. Season with salt and freshly ground black pepper.

2

Heat the remaining oil in a frying pan and fry the chicken breasts until coloured on both sides. Transfer to the oven and continue cooking for 10 minutes, until the flesh is tender and the juices run clear. Remove and leave to cool.

3

Shred the cooled chicken breast and leave on one side.

4

To make the tomato relish, combine the tomatoes, cucumber and onion, and stir in the lemon juice. Season with salt and pepper and set aside

5

For the coriander yoghurt, put the coriander, mint leaves and yogurt in a food processor and process until the herbs are finely chopped. Leave on one side.

6

To make the omelettes, heat half the sunflower oil in a 20cm frying pan or omelette pan and add half the garam masala, garlic, chilli, green pepper and spring onions.

7

Cook for about 4 minutes, until the vegetables have slightly softened. Pour in half the egg mix and spread evenly across the pan. Cook for about 4 minutes, until the omelette has almost set. Tip carefully onto a plate, scatter with half the shredded chicken and roll up like a cigar.

8

Cover and keep warm while cooking the other omelette in the same way. Serve with the relish, and a bowl of yogurt on the side.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.