Thu, 31 August 2017
Serves 4
Ingredients:
Flat Breads
· 350g Self Raising Flour
· 350g Greek Yoghurt
· 4 Spring Onions, finely chopped
· Salt & Pepper
Coronation Chicken
Chicken:
· 8 Chicken Thighs
· Curry Powder
· Salt & Pepper
· Sunflower Oil
Sauce:
· 1 Onion, finely sliced
· 1 tbsp. Sunflower Oil
· 2 tsp. Curry Powder
· 2 tbsp. Mayonnaise
· 2 tbsp. Greek Yoghurt
· 1 tbsp. Mango Chutney
· 50g Sultana
Salad
· Mixed Baby Leaves
· Cherry Tomatoes
· Fresh Apricots
Method:
Flat Breads
· Add all the flatbread ingredients to a mixing bowl and mix together with a spoon.
· Dust a clean work surface with flour.
· Knead for a minute or so to bring it all together.
· Put the dough into a flour dusted bowl, cover, then leave to rest for half an hour at room temperature
· Divide the dough in half, then divide each half into 4 equal-sized pieces.
· Use a rolling pin to roll each piece into 12cm rounds, roughly 3mm thick.
· Place a frying pan on a high heat, then once hot, cook each round for 1 to 2 minutes on each side, puffed up and colouring, turning with tongs.
Chicken
· Remove excess skin from the chicken thighs, rub with oil and season with salt, pepper & curry powder.
· Bake in a 200 degree over (180 fan) for 20 minutes
· Fry the Onion in oil until golden, add the curry powder and gently cook for 1 minute. Allow to cool.
· Add the rest of the ingredients for the sauce to the cooled onion and mix together. Keep chilled until ready to use.
Assembly
· Spread the Coronation sauce over the flatbread, topped with mixed leaves, quartered cherry tomatoes & fresh apricots.
· Place two chicken tights on top of the salad.
· Serve with extra flatbreads & sauce.
