Equipment
Ingredients
Spice Paste
- 30 g coriander seeds
- 15 g cumin seeds
- 5 g black peppercorns
- 3 cardamom pods
- 1 cinnamon
- 4 dry red chilies, seeds removed
- 20 g garlic, chopped
- 5 g curry leaves
- 75 g onion, chopped
- 100 ml coconut milk
Fennel and Curry Leaf Flatbreads
- 250 g all-purpose flour
- 2 g salt
- 5 g curry leaves, chopped
- 4 g fennel seeds, crushed
- 50 g ghee, melted
Curry Base
- 50 ml vegetable oil
- 10 g mustard seeds
- 10 g curry leaves
- 150 g onion, sliced
- 3 g chili powder
- 600 g chicken thigh, cubed into 5cm pieces
- 250 g dessicated coconut
- 1 lemon, juiced
- 5 g salt
Garnish
- 60 g mustard cress
Nutrition (per serving)
Method
Toast the coriander seeds, cumin seeds, peppercorns, cardamom, cinnamon, and red chilies in a dry pan over low heat until fragrant.
Grind the toasted spices into a fine powder using a spice grinder.
Combine the ground spices, garlic, 5g curry leaves, 75g chopped onion, and coconut milk in a blender. Process until a smooth paste forms.
In a mixing bowl, combine flour, salt, chopped curry leaves, and crushed fennel seeds. Gradually add water and mix to form a firm dough.
Divide the dough into 8 equal portions. Roll into balls, cover with a damp cloth, and let rest for 30 minutes.
Heat vegetable oil in a large pan over medium heat. Sauté mustard seeds, 10g curry leaves, and 150g sliced onions until the onions are translucent.
Stir in the chili powder and the prepared spice paste. Cook on low heat for 15 minutes, stirring occasionally.
Add the chicken thigh cubes to the pan. Cook for 10 minutes until the chicken is opaque and reaches an internal temperature of 74°C/165°F.
Fold in the dessicated coconut. Season with salt and lemon juice to taste.
On a floured surface, roll each dough ball as thinly as possible using a rolling pin.
Cook each flatbread in a dry pan over medium-high heat for 1-2 minutes per side until lightly browned and cooked through.
Brush both sides of the warm flatbreads with melted ghee.
Serve the chicken curry immediately, garnished with mustard cress, with the warm flatbreads on the side.
Chef's Notes
- Toasting the spices is crucial for developing their full flavor and aroma. Ensure you toast them over low heat to prevent burning, which can impart a bitter taste.
- For a smoother spice paste, consider soaking the toasted spices in a little hot water for 10-15 minutes before grinding. This helps to soften them.
- When making the flatbreads, don't overwork the dough. A firm but pliable dough will result in tender flatbreads. Let it rest adequately to relax the gluten.
- For the curry, browning the chicken slightly before adding the liquid can add another layer of flavor. However, be careful not to overcook it at this stage, as it will cook further in the sauce.
- Adjust the heat of the curry by using more or fewer dried red chilies, or by adjusting the amount of chili powder added in step 7. Removing the seeds from the dried chilies also reduces their heat.
Storage
Refrigerator: 72 hours — Store curry and flatbreads separately.
Freezer: 1 month — Curry freezes well; flatbreads may become brittle.
Reheating: Reheat curry in a pan over medium heat. Warm flatbreads in a dry skillet.
