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Nyonya chicken curry with speedy roti
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2 tbsp vegetable oil, plus more for rolling the roti
100g Cooks’ Ingredients Frozen Chopped Shallots
2 cloves garlic, finely chopped
180g jar Cooks’ Ingredients Nyonya Paste
1 x pack 6 essential Chicken Thigh Fillets, cut into bitesize pieces
400ml can organic coconut milk
300g plain flour
2 limes, one juiced, one in wedges
2 tbsp dried curry leaves
1. Heat 1 tbsp oil in a frying pan, then add the shallots and cook until any water has boiled away. Add the garlic and cook for 2 minutes or until the shallots are soft and the garlic golden. Stir in the Nyonya paste, chicken, 300ml coconut milk and 100ml water. Simmer for 20 minutes, then transfer to a freezer-proof container, then cool completely and freeze for up to 3 months.
2. Meanwhile, mix the flour and ½ tsp salt in a large bowl. Drizzle with the remaining 100ml coconut milk and 5 tbsp water, then stir to a rough dough. Bring together into a ball without kneading, then divide into 8. Using a little oil to stop it sticking, roll the dough into flatbreads about 15cm across. Stack between leaves of baking parchment, then wrap and freeze.
3. Defrost the curry thoroughly in the fridge on the day of serving. When ready to eat, reheat in a deep frying pan over a medium heat, stirring occasionally, until piping hot, adding a splash of water to loosen, if needed. Season with the juice of 1 lime.
4. To cook the roti, heat a dry frying pan until very hot, add 1 frozen roti and cover. Cook for 2 minutes, turning halfway, until the bread has bubbled. Wrap in a clean tea towel and repeat with the other roti. Heat 1 tbsp oil in the same pan, then fry the curry leaves briefly until they are a brighter green colour. Scatter over the curry and serve with the remaining lime wedges for squeezing over.
Typical values per serving:
This recipe was first published in December 2018.