Chicken Keema Curry with Roti and Greens
Treat yourself this week to our Chicken Keema Curry, accompanied by soft, homemade Roti and sautéed Greens. This recipe, serving four, combines chicken mince with a medley of aromatic spices, including ginger, turmeric, paprika and more. This is the perfect recipe for some real comfort food and a pick me up - if you’re feeling under the weather and need some warmth, this is the way to go.
Serves 4
Ingredients:
Chicken Keema Curry:
400g Chicken mince
10g Coconut oil
100g Red onion
5g Garlic
5g Curry powder
5g Ginger
6g Turmeric
6g Garam Masala
6g Coriander powder
6g Cumin
6g Paprika
6g Cinnamon
6g Cayenne
10g Mint
10g Tomato Paste
Roti:
500g Plain flour
8g Salt
170ml Water (boiling)
170ml Water (room temperature)
Butter
Vegetable Oil
Greens:
200g Mangetout
150g Spinach
20g Butter
4g Garlic
Method:
In a large bowl add the flour and salt for the roti. While using a fork to mix the two, add in the hot water. Continue stirring and add in the room temperature water until you form a shaggy dough. Cover with a tea towel and leave to rest for 30 minutes.
Once rested, knead the dough for a couple of minutes then divide into 8 portions. Shape them into balls and brush them with vegetable oil. Leave them covered in an oiled container to rest for another hour.
To a pan over medium heat add the coconut oil. Toss in the chopped onions and fry until gently golden. Add in the ginger and garlic then cook until aromatic. Add in the dry spice powders and cook out over a slightly lower heat.
Add in the chicken mince and combine. Increase the heat a fry until the liquid from the chicken completely evaporates and the colour begins the darken. Add the tomato paste and stir through the mix. Cook out for two minutes then cover with water then season with salt and pepper. Leave to simmer on low.
Take the roti balls and flatten them out on a clean surface, using slightly oiled hands to stretch them out until they are very thin. Spread some butter on the surface of the stretched dough, before rolling it up from the edges into a tube. Once rolled up, coil the tube of dough into a spiral, then press down with your palm to flatten. Repeat with each of the dough balls then cover and leave to rest for 30 minutes.
To cook the roti, lightly oil a pan on a medium heat, then gently flatten out each roti with your hands or a rolling pin. Cook on each side for around 4 minutes until golden brown and cooked through.
Meanwhile, melt the butter for the greens in a pan on a medium heat and once gently foaming, add in the mangetout. After around two minutes add in the chopped garlic then the spinach, and cook until wilted down. Season to taste with salt and pepper.
Taste and adjust the seasoning of the curry then add in the chopped mint. Serve with the warm roti and greens.