Location: Kolasin, Montenegro
Chef: Al Hales
Filmed and Edited by Daniel Nyul
Music: Fever Ray - Keep the Streets Empty For Me
Out in the Open playlist on Spotify - goo.gl/5J1rPI
Food tastes better when you're looking at something pretty!
= Chicken Handi =
INGREDIENTS
1 kg chicken thighs de-boned and skinned
1 large red onion
1 large tomato
4 cloves of garlic
Large thumb of ginger
Coconut oil
Spices, 1 tbsp each: garam masala, chili powder, coriander seeds, cumin seeds , turmeric
dried chilies
250 ml yogurt
100 ml cream
Salt
Fresh coriander leaves
Lemon
For the naan:
300 gr of plain flower
150 ml milk
1 tbsp olive oil
1 tsp baking powder
1 tsp salt
METHOD
For the curry
Chop the onions, tomatoes, garlic and ginger. Heat up the coconut oil and fry the onion on medium-high heat until golden brown, almost black. Remove the fried onion from the pan. Add the ginger and garlic and gently fry, be careful not to burn the garlic. Add tomatoes to the pan and cook for 3 minutes to remove some of the water. Add spices, chilies and add back the onion. Add chicken thighs and cook for 10 minutes until almost cooked, add yogurt, bring to the boil and finish cooking the chicken.
For the naan
Mix together all ingredients and knead the dough until smooth to the touch. Let it rest for 1 hour. Roll out the naans to desired shape and bake on a very hot, dry pan (if you are cooking at home, you can use the oven on its highest setting). Flip the naan when the bubbles have fully risen and taken some color.
ASSEMBLY
Garnish the dish with cream, lemon, sesame seeds, chili powder and fresh coriander.
29 янв 2017
