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Spiced Chicken with Roti & Pickled Cabbage

Mon, 16 September 2019

Spiced Chicken with Roti & Pickled Cabbage

 

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

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