Ingredients
For the Filling:
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Rapeseed oil 50.0 ml
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Cumin seeds 5.0 g
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Cumin seeds, ground 5.0 g
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Onions, sliced 375.0 g
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Coriander 8.0 g
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Tinned tomatoes 100.0 g
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Tomato puree 50.0 g
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Water 250.0 ml
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Caster sugar 10.0 g
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Chicken breast, skinless, finely chopped 500.0 g
For the Egg Coated Tortilla's:
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Plain flour tortilla 500.0 g
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Egg 250.0 g
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Coriander 10.0 g
For the Mint and Corriander Chutney
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Mint, chopped 50.0 g
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Lemon juice 40.0 ml
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Red Chillieschopped, 30.0 g
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Roasted Cumin Powder 3g
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Ginger finely chopped 20.0 g
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Garlic finely chopped 20.0 g
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Coriander 100.0 g
For the Sweetened Yoghurt:
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Plain yoghurt 100.0 ml
For the Garnish:
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Coriander 15.0 g
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Red onions, finely sliced. 60.0 g
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Red peppers, finely sliced. 60.0 g
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Green peppers, finely sliced. 60.0 g
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Yellow peppers, finely sliced. 60.0 g
Preparation
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For the Filling:
- Heat oil in a pan and crackle cumin seeds.
- Add sliced onions and cook on medium heat till soft and golden brown.
- Add ginger and garlic Paste, and cook out for 1-2 minutes
- The add theJalfrezi Paste and cook on medium heat with 100ml of water (till all is evaporated).
- Add tomato puree chopped tomatoes and chicken and remaining waterstir fry till the chicken is thoroughly cooked.
- Add the sugar and season to taste, keep to one side.
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For the Egg Coated Tortilla's:
- Break eggs in a tray and add salt and fresh coriander and beat stiffly till the white and yolk are mixed well.
- Dip the tortillas in egg mix one by one and shallow fry with 1 tsp of oil in a non stick pan, turning them in regular intervals, making sure the egg is cooked
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For the Mint and Corriander Chutney
- Put all the ingredients intoa blender and blitzinto a smooth puree.
- Season with salt and sugar and keep refrigerated.
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For the Sweetened Yoghurt:
- Beat yogurt and sugar till the yogurt is smooth and the sugar is all incorporated in it and keep refrigerated
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For the Garnish:
- Mix onion, peppers and fresh chopped coriander together.