Indian Tawa-Style Chicken Curry With Roti
A staple on the roadsides of India, you'll use a selection of spices to create this dry curry before enriching it with gram flour. Leave the cutlery in the drawer and use your warmed roti to dig straight into this delicacy.
Ingredients for 2 people
You'll also need
Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half
Combine the ground turmeric, fennel seeds, ginger & garlic paste, gram flour, half the tomato paste, half the ground cumin, half the ground coriander and half the chicken stock mix in a large bowl
Add the juice of 1/2 [1] lemon and 50ml [80ml] cold water to loosen and give everything a good mix up – this is your tawa-style marinade
Chop the chicken thighs into large pieces and add them to the tawa-style marinade
Mix everything together until the chicken is fully coated
Preheat the oven to 190°C/ 170°C (fan)/ gas 5
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot add the marinated chicken and cook for 5 min on each side or until golden and crispy
Once done transfer the tawa-style chicken to a plate (this will go back in the pan again later) and reserve the pan
While the chicken is cooking, dice the cucumber
Top, tail and chop the radishes into quarters
Strip the mint leaves from their stems and chop them roughly, discard the stems
Add the diced cucumber, radish quarters and chopped mint leaves (save a little for garnish!) to a bowl with the juice of the remaining lemon and a pinch of salt – this is your chopped salad
Combine the remaining tomato paste, remaining chicken stock mix and a pinch of sugar with 150ml [250ml] boiled water – this is your tomato stock
Return the reserved pan to a medium heat and add the remaining cumin and remaining coriander and cook for 1 min or until fragrant
Once fragrant add the tomato stock and cook for another 1-2 min or until slightly thickened
Return the tawa-style chicken to the pan and mix everything together then cook for 2-3 min or until the curry sauce is really thick and the chicken is cooked through (no pink meat!) – this is your Indian tawa-style chicken curry
Add the rotis to a baking tray and put the tray in the oven for 2-3 min or until the bread is hot
Serve the Indian tawa-style chicken curry with the warmed roti and chopped salad to the side
Sprinkle the remaining chopped mint over the curry
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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