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.