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For the Filling:

  • Rapeseed oil 50 ml
  • Cumin seeds 7.5 g
  • Onions, sliced 375 g
  • Coriander 8 g
  • Chilli powder 13 g
  • Garam masala 8 g
  • Turmeric 5 g
  • Ginger finely chopped 20 g
  • Garlic finely chopped 20 g
  • Tinned tomatoes 100 g
  • Tomato puree 50 g
  • Water 250 ml
  • Caster sugar 10 g
  • Chicken breast, skinless, finely chopped 500 g

For the Egg Coated Tortilla's:

  • Plain flour tortilla 500 g
  • Egg 250 g
  • Coriander 10 g

For the Mint and Corriander Chutney

  • Mint, chopped 50 g
  • Lemon juice 40 ml
  • Red Chillieschopped, 30 g
  • Roasted Cumin Powder 3g
  • Ginger finely chopped 20 g
  • Garlic finely chopped 20 g
  • Coriander 100 g

For the Sweetened Yoghurt:

  • Plain yoghurt 100 ml
  • Caster sugar 10 g

For the Garnish:

  • Coriander 15 g
  • Red onions, finely sliced. 60 g
  • Red peppers, finely sliced. 60 g
  • Green peppers, finely sliced. 60 g
  • Yellow peppers, finely sliced. 60 g
  1. 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, garlic, and curry spices and cook on medium heat with 100ml of water (till all is evaporated) to prevent spices to burn.
    • Add tomato puree chopped tomatoes and chicken and stir fry till the chicken is thoroughly cooked.
    • Add the sugar and season to taste, keep to one side.
  2. 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
  3. For the Mint and Corriander Chutney

    • Put all the ingredientsinto a blender and blitz into a smooth puree.
    • Season with salt and sugar and keep refrigerated.
  4. For the Sweetened Yoghurt:

    • Beat yogurt and sugar till the yogurt is smooth and the sugar is all incorporated in it and keep refrigerated

  5. For the Garnish:

    • Mix onion, peppers and fresh chopped coriander together.
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