Page 259 - YC Cooking School

2. Once the aromatics start to simmer, add the onion, curry leaves and a pinch of salt.

3. Allow to sauté gently for 10 minutes or until the onions start to change colour and
soften.
4. Place the fennel and coriander seeds into a pestle and mortar and crush to a fine
powder.
5. Add the crushed seeds to the pot, together with the chilli, garlic and ginger and sauté
for a further few minutes or until quite fragrant.
6. Next, add the chicken together with the curry powder and stir well to coat.
7. Add the diced tomato followed by the potato cubes, tomato passata and water.
8. Stir well, then cover with the lid and allow to simmer gently for 20–25 minutes or until
the chicken and potatoes have cooked through and the sauce has thickened slightly.

9. Garnish with Bulgarian yoghurt, fresh coriander and toasted cashew nuts and serve
alongside the flatbread and tomato sambal.

For the tomato sambal

1. To make the sambal, dice the tomato, onion and chili.
2. Add the chopped coriander leaves and season with salt and a squeeze of lemon juice.

For the flatbread

1. Place the dry ingredients into a bowl, mix them together and make a well in the
centre.
2. Add half the yoghurt to the dry ingredients and mix together.
3. Add more yoghurt and continue to mix, until you achieve a dough-like consistency.
4. Tip the dough out onto a clean, lightly-floured surface and knead for a couple of
minutes or until it becomes smooth and elastic.
5. Divide the dough into four equal parts and flatten with a rolling pin to form roughly
round shapes.
6. Heat a little coconut oil in a frying pan and fry the flatbreads for about 1-2 minutes a

side or until golden brown and cooked through.

© Recipe copyright of Kamini Pather

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