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PREP 1 hour
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

FOR THE CHICKEN
  • 8 Boneless chicken thighs (skin removed)
  • 3 tbsps Lemon Juice
  • 1 tbsp Cumin
  • 1 tbsp Paprika
  • 1 tsp Ground ginger
  • 1 tbsp Garam Masala
  • 1 tbsp Onion granules
  • 1 tsp Medium/Hot chilli powder
  • 10 tbsps Thick plain yoghurt
  • Salt and pepper to taste
FOR THE CURRY SAUCE
  • 50 ml Vegetable oil
  • 1 Large brown onion (finely sliced)
  • 4 Cloves of garlic (roughly chopped)
  • 1 tbsp Paprika
  • 1½ tbsps Ground corriander
  • 1 Heaped teaspoon Turmeric
  • ½ tsp Medium/Hot chilli powder (or more if you like it spicy)
  • 2 Heaped tablespoon Tomato puree
  • 4 Heaped tablespoon Thick plain yoghurt
  • 400 g Tin of chopped tomatoes
  • 300 ml Chicken stock
  • 2 tbsps Garam masala
  • 4 tbsps Coconut cream
  • 1 small bunch of coriander (finely chopped)
  • Salt and pepper to taste
FOR THE FLAT BREADS
  • 175 g Bread/plain flour
  • 175 g Thick plain yoghurt
  • large pinch of salt
  • 50 ml veg oil for cooking
Yummy Chicken Curry & Flatbread

Yummy Chicken Curry & Flatbread

FOR THE CHICKEN...

  • Take all ingredients and mix thoroughly together until fully incorporated.
  • Leave to marinate for a minimum of 2 hours but ideally up to 24 hours in the fridge.
  • When you're done marinating add onto skewers (wet the skewers if they are wooden ones).
  • Preheat your grill on high.
  • Add the skewers over a large roasting tin so the meat isn't touching anything and is suspended above the middle of the tin.
  • Cook for 5-6 minutes a side rotating evenly or until evenly golden all over.
  • Remove from skewers and add to the curry sauce mixing through just before serving to keep those crispy edges.

FOR THE SAUCE...

  • On a medium high heat add your veg oil, onion and a pinch of salt to a saucepan and cook for 4-5 minutes until tender.
  • Add the garlic and cook for a further 2-3 minutes.
  • Add the spices and mix through, cook off stirring often, until it deepens in colour and becomes fragrant.
  • Add the tomato puree and mix through and cook off for 1-2 minutes.
  • Add a tablespoon of yoghurt at a time to the onion mix. Each time wait until the previous has been absorbed and thickened slightly. You should end up with a nice thick creamy mixture.
  • Add the tinned chopped tomatoes and stir through and bring to a simmer.
  • Add the chicken stock, season with salt and pepper then allow to simmer and reduce for 30 minutes stirring occasionally.
  • Reduce the heat to a low medium temperature and add the garam masala and coconut cream then simmer gently for another 30 minutes.
  • When your sauce is a nice consistency add the cooked chicken.
  • Add the chopped coriander just before serving.

FOR THE FLAT BREADS

  • Add the flour, salt and the yoghurt to a mixing bowl.
  • Stir with a wooden spoon handle until a shaggy dough is formed.
  • With your hands, bring the shaggy dough together to form a dough ball.
  • On a lightly floured surface knead for 5 minutes.
  • Place back into the mixing bowl to rest for 30 minutes covered with a tea towel.
  • Divide the dough into equal balls
  • Set a pan on a high heat with some veg oil
  • Roll out the balls about 1-2mm thick discs
  • cook one at a time in the pan turning every 30 seconds until puffed up and evenly cooked.
  • cover with a dry tea towel to keep warm and soft until ready to serve.
Yummy Chicken Curry & Flatbread

Yummy Chicken Curry & Flatbread

PREP 1 hour
TOTAL 1 hour 30 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

FOR THE CHICKEN
  • 8 Boneless chicken thighs (skin removed)
  • 3 tbsps Lemon Juice
  • 1 tbsp Cumin
  • 1 tbsp Paprika
  • 1 tsp Ground ginger
  • 1 tbsp Garam Masala
  • 1 tbsp Onion granules
  • 1 tsp Medium/Hot chilli powder
  • 10 tbsps Thick plain yoghurt
  • Salt and pepper to taste
FOR THE CURRY SAUCE
  • 50 ml Vegetable oil
  • 1 Large brown onion (finely sliced)
  • 4 Cloves of garlic (roughly chopped)
  • 1 tbsp Paprika
  • 1½ tbsps Ground corriander
  • 1 Heaped teaspoon Turmeric
  • ½ tsp Medium/Hot chilli powder (or more if you like it spicy)
  • 2 Heaped tablespoon Tomato puree
  • 4 Heaped tablespoon Thick plain yoghurt
  • 400 g Tin of chopped tomatoes
  • 300 ml Chicken stock
  • 2 tbsps Garam masala
  • 4 tbsps Coconut cream
  • 1 small bunch of coriander (finely chopped)
  • Salt and pepper to taste
FOR THE FLAT BREADS
  • 175 g Bread/plain flour
  • 175 g Thick plain yoghurt
  • large pinch of salt
  • 50 ml veg oil for cooking

FOR THE CHICKEN...

  • Take all ingredients and mix thoroughly together until fully incorporated.
  • Leave to marinate for a minimum of 2 hours but ideally up to 24 hours in the fridge.
  • When you're done marinating add onto skewers (wet the skewers if they are wooden ones).
  • Preheat your grill on high.
  • Add the skewers over a large roasting tin so the meat isn't touching anything and is suspended above the middle of the tin.
  • Cook for 5-6 minutes a side rotating evenly or until evenly golden all over.
  • Remove from skewers and add to the curry sauce mixing through just before serving to keep those crispy edges.

FOR THE SAUCE...

  • On a medium high heat add your veg oil, onion and a pinch of salt to a saucepan and cook for 4-5 minutes until tender.
  • Add the garlic and cook for a further 2-3 minutes.
  • Add the spices and mix through, cook off stirring often, until it deepens in colour and becomes fragrant.
  • Add the tomato puree and mix through and cook off for 1-2 minutes.
  • Add a tablespoon of yoghurt at a time to the onion mix. Each time wait until the previous has been absorbed and thickened slightly. You should end up with a nice thick creamy mixture.
  • Add the tinned chopped tomatoes and stir through and bring to a simmer.
  • Add the chicken stock, season with salt and pepper then allow to simmer and reduce for 30 minutes stirring occasionally.
  • Reduce the heat to a low medium temperature and add the garam masala and coconut cream then simmer gently for another 30 minutes.
  • When your sauce is a nice consistency add the cooked chicken.
  • Add the chopped coriander just before serving.

FOR THE FLAT BREADS

  • Add the flour, salt and the yoghurt to a mixing bowl.
  • Stir with a wooden spoon handle until a shaggy dough is formed.
  • With your hands, bring the shaggy dough together to form a dough ball.
  • On a lightly floured surface knead for 5 minutes.
  • Place back into the mixing bowl to rest for 30 minutes covered with a tea towel.
  • Divide the dough into equal balls
  • Set a pan on a high heat with some veg oil
  • Roll out the balls about 1-2mm thick discs
  • cook one at a time in the pan turning every 30 seconds until puffed up and evenly cooked.
  • cover with a dry tea towel to keep warm and soft until ready to serve.