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For the Chicken:
Heat the oil in a heavy based frying pan.
Add the onions and cook until browned and beginning to caramelize.
Blend the onions with the passatta and cashew nuts to form a smooth paste.
Place the chicken in a bowl with the ginger and garlic. Toss really well and leave to marinate for 3 to 5 minutes.
Heat the ghee in a large heavy-based pan then add the chilli and cook for a minute.
Add the chicken mixture and cook for 2 to 3 minutes or until the chicken is almost cooked through.
Add the passatta, onion and cashew nut paste to the pan with the water.
Bring to a simmer before adding the cumin, salt, fenugreek and garam masala.
Cook for a further 1 to 2 minutes, add the coriander and lemon juice, stir well and check the seasoning.
For the Roti:
Mix the ingredients together in a large bowl and knead until you have a soft dough.
Leave to rest for 30 minutes.
Take a gobstopper size piece of dough and roll into a ball in the palm of your hand.
Roll each ball out until you have a circle the size of a saucer keeping the surface well floured at all times
Heat a non-stick frying pan and add the rolled out dough
Cook for 30 seconds on each side then remove from pan.Hold directly over the gas flame until it puffs up then repeat on the other side.
Keep warm until ready to use
Repeat with remaining dough.
Serve the curry with the Roti
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