3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves – cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned.
Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, cayenne pepper,sugar and salt.
Cook for 2 minutes.
Add chicken pieces, lemon juice, tomato paste, yogurt, and coconut milk.
Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until chicken is cooked
250 grams flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
120 ml milk
2 tbsp vegetable oil, plus extra for greasing
nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
tbsp olive oil to brush on cooked bread
sift the flour, sugar, salt and baking powder into a bowl.
In another bowl, mix together the milk and oil.
Make a well in the centre of the flour mixture and pour in the liquid mixture.
Knead well for 8-10 minutes (start from the edges into the center where the liquid is)
Add a little flour if the dough is too sticky or a little milk if dough is too dry
Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes.
Form the dough into five balls.
Preheat the grill/pan to medium
Roll the dough balls out thinly
Sprinkle over your chosen topping and press into the surface of the dough.
bake in the pan for 1-2 minutes on each side – until lightly browned.
Brush with olive oil on both sides and serve hot.