Asian Cuisines

Indian chicken curry and bread

17/07/2019
Cà ri gà và bánh mì kiểu Ấn Độ
How delicious is your dish, chicken curry with tomato sauce. The chapatti bread is also yummy. It is thin, crunchy, very little oil. It is not too much to say that it is much better than Indian restaurant’s in Saigon
Ingredients
Chapati Bread
  • 200gr wheat flour
  • 150ml water
  • 1/2tablespoon salt
  • cooking oil
Chicken Masala
  • 1/2kg fillet chicken
  • 2 tomatoes
  • 2 onion
  • 2 1/2teaspoon chicken powder(Masala)
  • 2teaspoon chily powder
  • 2teaspoon turmeric powder
  • 1teaspoon ginger and garlic powder(paste)
  • 1tablespoon water
  • 2teaspoon salt
  • 2tablespoon light cooking cream
  • 1tablespoon melted butter
  • celery
Instructions
Chapathi
  1. Add flour and salt to the bowl and mix well
  2. Apply a little oil on hands to prevent sticking when kneading the dough
  3. Add water to the mixed flour with salt and start kneading until a soft dough is formed
  4. Divide the kneaded dough
  5. Roll each piece into a ball with diameter of 4-5cm
  6. Place the ball in between your palms, lightly press to form thin slice
  7. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin
  8. Heat the skillet, add in oil, when the pan is hot, put a chapatti on it, cook both sides until golden
  9. Dish up the chapati , serve as a side dish with chicken curry
Chicken Masala
  1. Cut chicken into 3 cm pieces
  2. Chop tomato and onion
  3. Marinate chicken around 15 minutes with Masala chicken powder, chili powder, turmeric powder, ginger and garlic paste, and water.
  4. Put melted butter in a hot pan.
  5. Lightly stir onion, tomato, add 1 ½ teaspoon turmeric stir together.
  6. Put chicken to stir until cooked
  7. Add in 1 ½ teaspoon Masala chicken powder and 1 teaspoon chili powder. Cook with low heat around 15 minutes until tomato and onion become soften, form a thick paste
  8. Add 2 teaspoons cooking cream to hot pan, it helps sauce more thicken and has great depth of flavor.
  9. Dish out of the pan and sprinkle with celery