PIADINAS WITH CHICKEN CURRY
- Chicken curry:
- 30 ml margarine
- 1 onion, finely chopped
- 6 cloves garlic, crushed
- 2 cm fresh ginger, finely chopped
- 3 Knorr chicken stock pots
- 1.5 tablespoon medium curry powder
- 2 curry leaves
- 600 g chicken breast or thighs, cut into medium pieces
- 400 ml coconut milk
- 1 cup frozen peas
- vegetable oil, for frying
Heat the margarine and oil in a large saucepan until melted.
Add the onion, garlic, ginger and 1 chicken stock pot and medium curry powder.
Stir well and cook on medium heat for 3 – 4 minutes or until onions are golden brown.
Add the curry leaves and the chicken to the pan and mix well.
Cook on medium heat for 8 – 10 minutes until the chicken browns.
Add the coconut milk, peas and 2 chicken stock pots, stirring well.
Bring to the boil then reduce to low heat, cover with lid and simmer gently for 10 minutes.
- Piadinas:
- 750 ml cake flour
- 5 ml salt
- 3 ml baking powder
- 45 ml olive oil
- 200 ml water
Mix the flour, salt and baking powder in a bowl.
Make a well in the centre and pour in the oil and water.
Mix with a ‘claw’ hand or a wooden spoon handle until the mixture comes together to form a dough.
Knead until smooth and shiny and wrap in clingfilm or cover with a upturned bowl.
Leave to stand for 30 minutes.
Divide the dough into 12 balls and toll out each one to a 15 cm-diameter, 5 mm-thick round.
Dry fry each one in a heavy based frying pan for about 3 minutes each side or until evenly speckled with brown.
Recipe and photo: Nicolette Papas
