Red chicken curry with roti recipe
To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month.To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight.Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt.To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles.Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute.Serve the chicken curry with the roti. To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month. To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month. To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight. To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight. Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt. Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt. To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles. To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles. Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute. Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute. Serve the chicken curry with the roti. Serve the chicken curry with the roti.