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  • For the chicken

  • 1tbsp sunflower oil

  • 1 onion, finely sliced

  • 75g (3oz) cashew nuts

  • 400ml (14floz) passatta

  • 450g (1lb) chicken thighs trimmed and cut into strips

  • 1 tbsp fresh pureed ginger

  • 1 tbsp fresh pureed garlic

  • 2 tbsp Ghee

  • 1 hot green chilli, deseeded and finely chopped

  • 1 tbsp toasted cumin seeds

  • 1 ½ tsp salt

  • ½ tsp fenugreek

  • 2 tsp garam masala

  • bunch fresh coriander, roughly chopped

  • ½ lemon, juiced

  • 100ml (4floz) water

  • For the Roti

  • 300g (11oz) fine plain flour

  • 1 tsp salt

  • 125ml (5floz) water

  • extra flour for dusting


  • For the Chicken:

  • 1.

    Heat the oil in a heavy based frying pan.

  • 2.

    Add the onions and cook until browned and beginning to caramelize.

  • 3.

    Blend the onions with the passatta and cashew nuts to form a smooth paste.

  • 4.

    Place the chicken in a bowl with the ginger and garlic. Toss really well and leave to marinate for 3 to 5 minutes.

  • 5.

    Heat the ghee in a large heavy-based pan then add the chilli and cook for a minute.

  • 6.

    Add the chicken mixture and cook for 2 to 3 minutes or until the chicken is almost cooked through.

  • 7.

    Add the passatta, onion and cashew nut paste to the pan with the water.

  • 8.

    Bring to a simmer before adding the cumin, salt, fenugreek and garam masala.

  • 9.

    Cook for a further 1 to 2 minutes, add the coriander and lemon juice, stir well and check the seasoning.

  • For the Roti:

  • 1.

    Mix the ingredients together in a large bowl and knead until you have a soft dough.

  • 2.

    Leave to rest for 30 minutes.

  • 3.

    Take a gobstopper size piece of dough and roll into a ball in the palm of your hand.

  • 4.

    Roll each ball out until you have a circle the size of a saucer keeping the surface well floured at all times

  • 5.

    Heat a non-stick frying pan and add the rolled out dough

  • 6.

    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.

  • 7.

    Keep warm until ready to use

  • 8.

    Repeat with remaining dough.

  • To Serve:

  • 1.

    Serve the curry with the Roti

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