Butter Chicken with Flatbread

7m
Serves 1
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Directions

  1. 1Place some Greek style yogurt into a jug.
  2. 2Add ground coriander seed, ground cumin, and garam masala to the yogurt.
  3. 3Add diced chicken breast to the jug and stir.
  4. 4Add some minced garlic and stir.
  5. 5Cover the jug with cling film and refrigerate.
  6. 6In a bowl, mix plain flour and salt.
  7. 7Add water and mix with a spoon until a dough forms.
  8. 8Knead the dough with your hands until it's smooth.
  9. 9Divide the dough into two balls and flatten them using a can of cider.
  10. 10Cook the flatbreads in a hot wok until the edges start to curl.
  11. 11Flip the flatbreads and cook the other side.
  12. 12Place cooked flatbreads on an open flame to finish cooking.
  13. 13Spread butter and minced garlic from the jar on the flatbreads.
  14. 14In a pot, heat olive oil and add onion and mushroom. Season with salt.
  15. 15Add minced ginger and minced garlic and stir.
  16. 16Add the marinated chicken and stir until lightly browned.
  17. 17Add tomato paste and stir.
  18. 18Add chicken stock and stir.
  19. 19Reduce heat and simmer until the chicken is cooked.
  20. 20Add water if the curry gets too dry.
  21. 21Cook rice in a separate pot.
  22. 22Serve the curry over rice and with the flatbreads.

Ingredients

  • 1 cup Greek style yogurt
  • 2 tsp ground coriander seed
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 3 cups diced chicken breast
  • 1 tbsp minced garlic
  • 2 cups plain flour
  • 1 tsp salt
  • 1 cup water
  • 2 tbsp olive oil
  • 1 cup onion
  • 1 cup mushroom
  • 2 tbsp tomato paste
  • 1 carton chicken stock
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 package Mexican style rice
  • 1 can coconut milk
  • 1 tbsp butter

Equipment

jugspoonwokpot