Mrs. Jackson Cooks

Life through food

Spicy chicken curry and coriander flatbreads

on January 20, 2012

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I absolutely loved this meal. It was so delicious. I made it a few days ago, and I’m still thinking about it! I’m definitely making this again soon. It’s not the lowest in calories if you’re on a diet, but it’s pretty good. It’s a great option instead of a takeaway on a Friday night. This is very spicy, so not one for the timid. But guaranteed to get rid of any lurking coughs and colds.

As per the original recipe, I made my curry powder from scratch. And I’d say it’s worth it – the smells coming from it are so much more than pre-made curry powders. It made it so tasty. But if you don’t have all the ingredients, or can’t be bothered, substitute with garam masala or madras hot curry powder. It’ll still taste very good.

The flatbreads are a piece of cake to make, and take minutes, as they don’t have yeast in them, there’s no hanging about waiting for them to rise. Plus, you’re less likely to bloat and are much more friendly for me to eat! They need gram flour. This flour is lighter than normal flour, so it makes the flatbreads very light and easy to eat. Not stodgy at all. Gram flour is made from chickpeas – so it’s also good if you’re gluten intolerant. Just substitute the normal flour for more gram flour. You can find it in Indian supermarkets and probably most large normal supermarkets these days – in the world foods bit, or the ‘free from’ section. Sometimes its called garbanzo flour or chickpea flour.

Calories wise – I worked out there’s 121 calories in each flatbread and 512 in the the curry – per serving. You can reduce the calories in the curry by leaving out the coconut milk and putting in less chicken. But it won’t taste as nice.

Here are the original recipes. This is the curry and this is the flatbreads

Spicy chicken curry with coriander flatbreads

Serves 2 (and the flatbreads will serve more or keep)

For the curry powder:

  • 3 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1/2tsp fennel seeds
  • 1/2tsp mustard seeds
  • 1/2tsp ground cinnamon
  • 2 cloves
  • 2 cardamom pods (seeds removed)
  • 3 dried curry leaves
  • 1/2tsp whole black peppercorns

For the curry:

  • 1 tbsp vegetable or sunflower oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 pepper, finely choppped
  • small handful of curry leaves
  • 1 green chilli, finely chopped (de seed if you don’t want too spicy)
  • 2 garlic cloves, crushed
  • small knob of root ginger, grated
  • 1/2 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 2 fennel seeds
  • 1 tbsp chilli powder (use less or leave out if you don’t want too spicy)
  • 2 chicken breasts, cut into pieces, or use chicken on the bone – about 2-300g
  • 1/2 tsp turmeric powder
  • 1 tomato, chopped
  • 250ml water
  • 1 tsp curry powder
  • 100ml coconut milk
  • handful of chopped fresh coriander

For the flatbreads:

  • 90g plain flour
  • 120g gram flour (plus extra as needed)
  • 200-250g plain low fat yoghurt
  • 2.5 tsp ground coriander
  • 1.5 tsp baking powder
  • 0.5tsp baking soda
  • 3/4 tsp salt
  • handful of chopped fresh coriander
  • 2 tbsp olive oil
  1. First, if you’re making the curry powder, grind all of the spices together in a pestle and mortar until a fine powder, or use an electric grinder. It will make more than you need, but you can keep it and use it as and when, for several months.
  2. Next, to make the curry, heat the oil in a large saucepan or wok on a high heat. Add the onion, green chilli and curry leaves. Fry until the onion starts to brown.
  3. Then add the spices, garlic and ginger (but not the curry powder or salt), carrot and pepper and fry for another couple of minutes.
  4. Then add the chicken, mixing well to coat it in the spice mix.
  5. When its whitened on the outside, add the water (enough to just cover the chicken), tomato curry powder and salt. Bring to the boil, then reduce to a simmer.
  6. Simmer for about 20 minutes or until the chicken is cooked through and you have a thickish curry sauce. Then stir through the coconut milk and coriander and simmer for a couple of minutes before serving.
  7. Meanwhile, put all the flatbread ingredients together in a large-ish bowl and mix well (hands are good for this). Slowly add a little gram flour or yoghurt (I did it by the spoonful) until you have a wet dough that’s just holding together.
  8. Then turn out on a floured surface and knead until smooth. Split into 8 pieces and roll into balls.
  9. Then roll flat (a couple of rolling pin rolls either side is enough).
  10. Heat a little oil in a frying pan, on a low-medium heat (I found medium too high, and kept it quite low). Place 2-3 flatbreads in the pan and cook either side for about 2-3 minutes or until turning golden brown and rising slightly. Then turn out onto kitchen paper. Add more oil as needed, and cook the remaining flatbreads in the same way, so they don’t burn but brown, and cook the remaining flatbreads in the same way.
  11. Serve immediately with the curry and enjoy all the wonderful smells and tastes.

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