Mangalorean chicken sukka and curry leaf flatbreads
If you want to make a really special chicken curry then this is the recipe for you, top it off with some homemade spiced flatbreads for a real treat.
Ingredients
For the spice paste
- 30g/1oz coriander seeds
- 15驳/陆辞锄 cumin seeds
- 5g black peppercorns
- 2-3 green cardamom pods
- 1肠尘/陆颈苍 cinnamon stick
- 3-4 dry red chilies, seeds removed
- 20驳/戮辞锄 garlic (about 3-4 garlic cloves), chopped
- 5g curry leaves
- 75驳/2戮辞锄 onion (about 1 small onion), chopped
- 100ml/3陆fl oz coconut milk
For the fennel and curry leaf flatbreads
- 250g/9oz white flour
- salt, to taste
- 5g curry leaves, chopped
- 2 tsp crushed fennel seeds
- 50驳/1戮辞锄 clarified butter (ghee)
For the curry
- 50ml/2fl oz vegetable oil
- 2 tsp mustard seeds
- 10g curry leaves
- 150驳/5陆辞锄 onion (about 1 large onion), sliced
- 陆 tbsp chilli powder (optional)
- 600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes
- 250g/9oz dessicated coconut
- 1 lemon, juice only
- salt
For the garnish
- 4 tbsp mustard cress
Method
For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk.
For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes.
For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice.
When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter.
Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve.
