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Red chicken curry with roti

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Karan Gokani
From Saturday Kitchen

Ingredients

For the roasted curry powder

  • 25g/1oz green cardamom seeds
  • 5g cloves
  • 50g/1¾oz cinnamon sticks or broken pieces
  • 50g/1¾oz basmati rice
  • 150g/5½oz coriander seeds
  • 75g/2¾oz cumin seeds
  • 50g/1¾oz fennel seeds
  • 10g fenugreek seeds
  • 15g/½oz black peppercorns
  • 25g/1oz fresh curry leaves or 10g dried curry leaves
  • 15g/½oz fresh pandan leaves or 5g dried pandan leaves

For the red chicken curry

  • 1kg/2lb 4oz bone-in chicken thighs or drumsticks, skin removed and meat cut into 8–10cm/3¼in–4in pieces (or boneless thighs if preferred but the curry won’t be as flavourful)
  • 1 tsp ground turmeric
  • 2 tsp salt
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 4 tbsp coconut oil
  • 250g/9oz red onion (approximately 1 large onion), sliced
  • 9cm/3½in cinnamon stick
  • 5 green cardamom pods
  • 4 cloves
  • 2 lemongrass sticks
  • 10cm/4in piece pandan leaf
  • 12–15 curry leaves
  • 1 tbsp chilli powder
  • 150g/5½oz ripe tomato (approximately 1 large tomato), sliced
  • 150ml/5fl oz chicken stock
  • 250ml/9fl oz coconut milk
  • 2 green chillies, halved lengthways (optional)

For the roti

  • 250g/9oz plain flour
  • 1 tsp sea salt
  • ½ red onion, finely chopped
  • 1 green chilli, finely chopped and seeds removed, if preferred
  • 8–10 curry leaves, finely chopped
  • 1 tbsp coconut oil
  • 100g/3½oz fresh or frozen grated coconut
  • warm water, as required
  • coconut oil or butter and freshly grated coconut, to garnish

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve the chicken curry with the roti.

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