Spiced Chicken with Roti & Pickled Cabbage

Mon, 16 September 2019

 

INGREDIENTS:

 

Roti (Flat Bread)

 

• 100 gm self-raising flour
• 100 ml milk
• 1tbsp baking powder 
• 1cm square butter 
• Pinch salt 
• Pinch sugar

 

Spiced Chicken

 

• 2 tablespoon rapeseed oil
• 2 breasts of chicken, finely chopped
• 1 teaspoon garlic
• 1 teaspoon cumin seed
• 1 tablespoon curry powder
• 1 teaspoon chopped chili
• Pinch of salt
• 3 tablespoon sheep yogurt
• Squeeze of lime 

 

 

METHOD:

 

Roti:

 

1. Mix all the dry ingredients with milk & leave it to rest for 10 minutes
2. When rested roll into 4 portions
3. Coat pan with rapeseed oil and fry roti for 2-3 minutes each side until cooked

 

Spiced Chicken:

 

1. Heat up a pan, pour in rapeseed oil
2. Add in cumin seed, garlic, shallots and fry for 30 seconds
3. Then add in chili & curry powder and fry for approximately 2 minutes
4. Add in the finely chopped chicken and coat in the spices
5. Once chicken is seared add in yogurt and cook for further 5-7 minutes until the meat is cooked through
6. Season to taste with salt and pepper and finish off with a squeeze of lime
7. Served over roti & garnish it off with shredded pickled cabbage