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Chicken Curry With Roti
Recipe by Depinder Chhibber
Try Depinder Chhibber's Chicken Curry with Roti today!
- Steps
- Ingredients
Ingredients
Roti
Chicken Marinade
Chicken Curry Base
Herb Tomato Relish
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Steps
- For the Roti, combine milk, water, sugar and salt in a microwave safe bowl and heat for 30 seconds until the sugar melts.
- Meanwhile, add the flour and hot water to the bowl of a stand mixer fitted with a dough hook attachment and mix until combined. Add the warm milk mixture and mix for 10 minutes, until the dough is very stretchy.
- Divide the dough into 6 portions and roll into balls. Place in a deep tray so that the balls fit snugly and cover with oil until submerged. Set aside for at least 30 minutes.
- When ready to cook the roti, prepare a clean benchtop.
- Remove one of the dough balls, drain excess oil and place on the benchtop. With the base of your palm, start stretching out the dough as thin as possible or until you can see the surface of the bench. A few holes here and there are okay.
- Gently pull together the dough from the end closest forming pleats as the dough comes together to form a long snake. Roll it up and flatten it with your palm but not too thick this time.
- In a dry frypan on medium heat, cook the roti, flip when it starts to brown. Brush with ghee on both sides.
- When cooked, remove and lightly crush with both your hands, being careful as it is still quite hot to touch
- For the Chicken Marinade, place the chicken in a bowl with the remaining ingredients and season with salt and pepper. Stir to combine. Set aside in the fridge for at least 15 minutes.
- For the Chicken Curry Base, in a saucepan on medium-high heat add the ghee and ½ teaspoon each of the fennel and carraway seeds. Cook for 2-3 minutes until lightly toasted. Reduce the heat and add the ginger, garlic and onion. Continue to sauté for another 3 minutes, until the onions start to soften.
- In a bullet blender, add the tomato and blitz until a smooth puree. Add to the saucepan and cook for another minute.
- In the same food processor, blend the mint then add the coriander with a 2-3 tablespoons of water until a smooth puree. Set aside 2 tablespoons for the herb tomato relish and add the remaining to the curry base.
- Reduce heat to low and simmer for 3 minutes. Add up to a 2-3 tablespoons water if the mixture starts to look dry. Add the marinated chicken and cook for a further 10-12 minutes or until cooked through.
- Meanwhile, in a dry frypan, toast the remaining tablespoon of fennel and carraway seeds for 1-2 minutes until fragrant. Transfer to a spice grinder and grind until a powder. Add 3 teaspoons into the curry sauce.
- Add the lime, sugar, vinegar and salt then taste and balance further if necessary. Stir to combine then remove from the heat.
- Give the curry a smoked flavour by placing a small piece of coal into a small metal bowl. Add 2 teaspoons of ghee on top of the coal and place the bowl into the saucepan with the curry. Cover the pan with a lid for 2-3 minutes then remove the bowl.
- In a small saucepan on a medium heat, add the tomato, caster sugar and vinegar and cook for 10 minutes until a jammy consistency. Transfer to the cannister of a stick mixer with the reserved herb puree, lime juice and 1 tablespoon of water. Blend the mixture until a smooth puree then season with salt and pepper.
- Add to a small serving bowl. Top with the sliced onion and squeeze a tablespoon of lime juice over the top. Garnish with a sprig of coriander and season with salt and pepper.
- To serve, place the curry in a serving bowl and serve with the roti and relish.
