Speedy Chicken Curry with Flatbreads and Cucumber Raita

Name: Speedy Chicken Curry with Flatbreads and Cucumber Raita
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: South African, Indian
Ingredients: 300 g self-raising flour; 15 ml (1 tbsp) olive oil; 1 x 400 ml tin coconut milk; extra flour for dusting; butter or coconut oil, for frying; 125 ml (½ cup) full cream plain yoghurt; 1 salad onion, finely sliced; 6 cm piece of cucumber, coarsely grated; small bunch coriander (5g), roughly chopped; 10 ml (2 tsp) olive oil; 4 x chicken thighs and 4 drumsticks; salt and pepper; 1 brown onion (about 120 g), finely chopped; 10 ml (2 tsp) Rajah mild & spicy curry powder; 5 ml (1 tsp) crushed ginger; 1 x 400 g tin diced tomatoes; 250 ml (1 cup) chicken stock; 40 g baby spinach; coriander, for serving (optional)

4 People
60 min.
intermediate

Ready in only 1 hour, this Speedy Chicken Curry is the perfect recipe for a comforting, mid-week family dinner. Made with Rajah Mild & Spicy Curry Powder, there’s an abundance of flavour in every bite! Serve with warm flatbreads and cucumber raita.

Tips

• Shred any leftover chicken and use as a filling for sandwiches, wraps or tacos.

• You can also enjoy this curry with yellow rice or naan bread.

• Replace the coriander in the raita with mint if you prefer.

• Don’t forget to give the tin of coconut milk a good shake before opening as separation often occurs.

Ingredients

Flatbreads

300 g self-raising flour
15 ml (1 tbsp) olive oil
1 x 400 ml tin coconut milk
extra flour for dusting
butter or coconut oil, for frying

Cucumber raita

125 ml (½ cup) full cream plain yoghurt
1 salad onion, finely sliced
6 cm piece of cucumber, coarsely grated
small bunch coriander (5g), roughly chopped

Chicken curry

10 ml (2 tsp) olive oil
4 x chicken thighs and 4 drumsticks
salt and pepper
1 brown onion (about 120 g), finely chopped
10 ml (2 tsp) Rajah mild & spicy curry powder
5 ml (1 tsp) crushed ginger
1 x 400 g tin diced tomatoes
250 ml (1 cup) chicken stock
40 g baby spinach
coriander, for serving (optional)

Cooking Method

To prepare the flatbread dough, place the self raising flour in a mixing bowl. Add the olive oil and 225 ml of coconut milk. (Reserve the leftover coconut milk for the curry.) Mix to form a dough. Cover the bowl and set aside.
To prepare the raita, place the yoghurt and onion in a small bowl. Squeeze the excess liquid out of the cucumber and add to the bowl with the coriander. Mix well and set aside in the fridge.
To prepare the curry, heat the oil in a deep saucepan. Season the chicken with salt and pepper and fry in the oil for 3 minutes per side until golden and crispy. Remove from the pan and set aside.
Add the onion to the same pan and sauté for 2-3 minutes. Add the Rajah curry powder and ginger and cook for a further minute. Stir the tomatoes, chicken stock, and remaining 175 ml coconut milk into the pot. Add the chicken back in, bring to the boil then lower the heat and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through.
While the chicken is simmering, cook the flatbreads. Dust the work surface with flour and divide the dough into eight balls. Use a rolling pin to roll each ball into a rough 12cm circle. Heat half a teaspoon of butter or coconut oil in a frying pan. Cook the flatbreads in batches for 3-4 minutes per side until golden and puffed up, adding more butter as needed. Wrap the cooked breads in a clean tea towel and set aside.
Check the seasoning of the curry. Add the spinach to the pot and stir through until wilted. Dish the curry onto plates and top with coriander if using. Serve with the warm flatbreads and cucumber raita.