Butter-Style Chicken Curry w/ a quick fix Roti
SERVES 4
PREP TIME 30 mins + 30 mins soaking time
DIFFICULTY Easy
INGREDIENTS
PASTE
4 roma toms
3 tbsp tomato paste
½ c raw cashews, soaked for 30 mins
5cm piece grated ginger
4 garlic, peeled
1 tbsp curry powder
1 onion, peeled, rough chopped
1 tbsp ghee + some for pan frying the roti
1 tbsp sugar
Juice of a lemon
6 chicken thighs
1 cup heavy cream
3 squares of frozen puff pastry
METHOD
Place the paste ingredients into a blender and blend until smooth.
In a heavy based pot over high heat, brown the chicken thighs on one side* until quite charred (10mins). Remove from the pan, set aside.
In the same pan, reduce the heat to medium and without cleaning, add the curry paste to cook off for another 10 mins.
Cut chicken into 2cm strips and add back into the pan with the curry paste, tip in any resting juices also.
Add the cream and simmer until rich orange - 10 mins.. Ok it’s at this point you can also throw in a random selection of veg like peas, beans, carrot, cauli, broc or whatever you like, but I opted in favour of just as is on this one, because it's so simply delicious.
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Meanwhile, to make a simulation roti, lay the first sheet of puff pastry flat and roll it up like a cigar, then 1cm before it's completely rolled, overlap the next sheet and continue rolling it up. Repeat this with the 3rd sheet so you have a log of pastry.
Cut the pastry log into 3cm sections, and while standing it on one end, squish or roll it flat between two bits of paper, so that it becomes a pancake about 15 cm in diameter.
Lightly oil a non-stick pan with ghee over medium heat and pan fry each roti until golden on each side - about 1 min a side.
Keep warm until serving.