5 slices of stale bread... crumbed
2 medium potatoes cooked then mashed
2tbs Rice Flour
2tbs Gram Flour
half tsp chilli powder
half tsp cumin powder
half tsp carom seeds
quarter tsp bicarb
Mix it all together with a little bit of water to bind the ingredients and then leave it to stand for about an hour.
After an hour check the mix. If it is too dry add a bit more water. If it is too wet add a bit more rice flour.
Shape into small neat thin patties and fry in oil.... remember it is important to keep them nice and neat so that they don't disintegrate when you fry them
You need to marinade the chicken overnight in the ginger/garlic/spice mix.
1.5kg chicken cut into bite size pieces.
Ginger/garlic/spice mix as follows
2'' piece of ginger... peeled
5 cloves of garlic
2 green chillis
Mince the above in a blender and then add
8tbs plain yoghurt
1.5tsp ground coriander
1.5tsp cumin powder
1tsp chilli powder
1.5tsp Garam Masala
reserve 1 tbs of the paste for the following day
Mix the marinade well into the chicken. Cover and leave to marinade overnight.
The following day
2 medium onions sliced
2 medium onions finely chopped
3 black cardamoms
1 piece of cinamon bark
1tsp black peppercorns
1tsp cumin seeds
1tsp corriander seeds
a little oil for frying
The reserved tbs of garlic/ginger/spice paste
Dry roast and then finely chop the following but don't add them until the Korma is nearly cooked...
1tbs cashew nuts
1tbs poppy seeds
1tbs dried coconut
Brown the sliced onions in a little oil. Then remove from the pan and put to one side
Add a little more oil into the pan and fry the finely chopped onions all the spices and the tbs ginger/garlic/spice paste. Fry for a few minutes and then add the marinaded chicken, 1tsp turmuric, half a teaspoon of each of the previous spices (not cinnamon or black cardamoms) 1tsp salt. a good splash of water. Cover and cook on a medium heat until the chicken is cooked through.. check frequently to make sure it doesn't catch on the pan bottom
Just before serving stir in the ground nut mix and the fried onions. You may need to add add a little more oil if it looks dry.
8oz plain flour
4tbs plain yoghurt
quarter tsp baking powder
quarter tsp bicarb soda
1tsp dried yeast
pinch of salt
Put the flour in a bowl and add sugar salt and yeast. Mix well.
Warm the milk slightly and mix with the yoghurt then beat the egg with the oil and mix into the yoghurt and milk mix,
Add this mixture a little at a time to the flour mix. Mix thoroughly before covering and leaving overnight in a warm place to prove
The following day take small handfulls of the dough and roll in some plain flour before shaping in your hands the same way that we did the chapattis. Roll out with a rolling pin until flat.
Now heat a dry frying pan and put the grill on a high heat. Rub a little bit of water on one side of the bread and place wet side down onto the frying pan. Brush with a mix of milk and oil or egg wash.
When it starts to look cooked underneath slide it on the grill pan and continue cooking until golden and cooked through