Mangalorean chicken sukka and curry leaf flatbreads recipe
 If you want to make a really special chicken curry then this is the recipe for you, top it off with some homemade spiced flatbreads for a real treat. 30g/1oz coriander seeds 15g/½oz cumin seeds 5g black peppercorns 2-3 green cardamom pods1cm/½in cinnamon stick3-4 dry red chilies, seeds removed20g/¾oz garlic (about 3-4 garlic cloves), chopped 5g curry leaves 75g/2¾oz onion (about 1 small onion), chopped100ml/3½fl oz coconut milk 30g/1oz coriander seeds 15g/½oz cumin seeds 5g black peppercorns 2-3 green cardamom pods 1cm/½in cinnamon stick 3-4 dry red chilies, seeds removed 20g/¾oz garlic (about 3-4 garlic cloves), chopped 5g curry leaves 75g/2¾oz onion (about 1 small onion), chopped 100ml/3½fl oz coconut milk 250g/9oz white flour salt, to taste5g curry leaves, chopped 2 tsp crushed fennel seeds 50g/1¾oz clarified butter (ghee) 250g/9oz white flour salt, to taste 5g curry leaves, chopped 2 tsp crushed fennel seeds 50g/1¾oz clarified butter (ghee) 50ml/2fl oz vegetable oil 2 tsp mustard seeds10g curry leaves 150g/5½oz onion (about 1 large onion), sliced½ tbsp chilli powder (optional)600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes250g/9oz dessicated coconut 1 lemon, juice onlysalt 50ml/2fl oz vegetable oil 2 tsp mustard seeds 10g curry leaves 150g/5½oz onion (about 1 large onion), sliced ½ tbsp chilli powder (optional) 600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes 250g/9oz dessicated coconut 1 lemon, juice only salt 4 tbsp mustard cress 4 tbsp mustard cress Method For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes.For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice.When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter.Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve. For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes. For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice. For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice. When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter. When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter. Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve. Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve.