Winner '11: Shani Alam


Chicken Curry with Mint Yogurt and Homemade Roti

  • 1 Moypark fresh chicken, skinned 1 onion, chopped
  • 2 tbsp sunflower oil
  • 2 tsp ginger & garlic paste
  • 1 x 400g tin chopped tomatoes
  • 2 tsp turmeric
  • 2 tsp chilli powder
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp coriander
  • Salt and black pepper
  • 1 tbsp chopped fresh coriander
  • 2 fresh tomatoes, chopped
  • 4 fresh green chillies, chopped
  • 1 tbsp natural yogurt
  • Basmati Rice, cooked according to packet instructions

For the Homemade Roti:
  • 500g wholemeal chapatti atta flour
  • Water
  • Pinch of salt

For the Mint Yogurt:
  • 500g natural yoghurt
  • 1 cucumber, skinned and chopped
  • 1/2 tsp mint sauce
  • 1/4 tsp garam masala
  • Pinch of salt

  1. Wash your chicken and chop into 10 pieces on the bone.
  2. Heat the oil in a saucepan over a medium heat and add the onion. Cook until it has browned, then add the garlic and ginger paste.
  3. Add the chopped tomatoes, turmeric, chilli powder, cumin, garam masala, coriander, salt and pepper.
  4. Mix well and allow to cook on a low heat for 5-10 minutes, or until the oil has separated from the sauce.
  5. Add chicken pieces and stir.
  6. Cover the saucepan with a lid and cook on low heat for 20-30 minutes, or until the chicken is cooked.
  7. When chicken is cooked, add the coriander, tomatoes and chillies.
  8. Allow to cook for a further five minutes.
  9. To make the roti, combine the flour and salt in large bowl.
  10. Slowly add enough water to make a sticky dough consistency while mixing with your hand. Leave dough to rest for 10 minutes.
  11. Lightly flour your hands and take a handful of dough. Roll the dough into a ball in your hands.
  12. On a floured surface, flatten the ball down to make a circle. Roll out the dough until it is very thin.
  13. Heat a heavy-bottomed frying pan over a high heat until it is very hot.
  14. Place the dough on the pan and cook on each side until brown.
  15. For the mint yoghurt, combine all the ingredients in a bowl and refrigerate until needed.
  16. Serve the curry hot with the roti and yoghurt on the side.

Shani Alam

"This recipe was the only thing that I could cook when I came to Ireland from Pakistan 20 years ago and it has been a favourite with everyone I cook it for since then. It reminds me of family in Pakistan and Ireland and it works everytime."


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