Page 258 - YC Cooking School

1 ripe tomato, diced
1 potato, peeled and cubed

1 cup (250ml) tomato passata
¼ cup (60ml) water
2 Tbsp (30ml) Bulgarian yoghurt
Fresh coriander, for garnish
½ cup (125ml) toasted cashew nuts, roughly chopped for garnish

For the tomato sambal

1 handful of heirloom tomatoes

½ onion
½ green chili
1 small handful coriander leaves, roughly chopped
Salt to taste
Squeeze of lemon juice

For the flatbread

200g self-raising flour

2 tsp (10ml) baking powder
2 tsp (10ml) fennel seeds
Pinch of salt
200g plain yoghurt
1 Tbsp (15ml) coconut oil for frying

Tools

Heavy-based casserole or pot with lid
Kitchen spoons
Knife
Chopping board
Pestle and mortar
Mixing bowl
Rolling pin

Frying pan

What to do:

For the chicken curry

1. Heat the coconut oil in a heavy-based pot and add the cardamom pod, clove and
cinnamon.
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