Keralan Spiced Chicken Roti Wraps with Pickled Onions, Cabbage Slaw and Coriander Chutney
By M&S Food
Published on 13 October 2022
This recipe uses southern fried chicken in this wonderful dish created for Indian Week on Cooking With The Stars, the TV cooking contest brought to you by M&S Food. Created by the acclaimed chef, Joseph Denison-Carey it serves smoky and spicy Keralan rotis with pickled onions, a cabbage slaw and coriander chutney for an original take on an Indian feast.Time and servings
1 hrTotal time
3Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 250 g of self-raising flour, plus extra for dusting
- 1 savoy cabbage, cut into ribbons
- 1 tbsp of vegetable oil, plus extra for brushing and frying
- 250 g of plain yogurt, plus 6 tbsp for the yoghurt dressing
- 100 g of gram flour
- 100 g of plain flour
- 2 pinches of paprika
- 2 pinches of garam masala
- 2 pinches of ground coriander
- 1 pinch of ground cumin
- 1 clove of garlic, grated
- 0.5 lemon, juiced
- 100 g of sugar
- 100 ml of red wine vinegar
- 1 red onion, finely sliced
- 1 tbsp of fennel seeds
- 1 handful of roasted and salted peanuts
- 1 tbsp of ginger, peeled and grated
- 2 handfuls of coriander
- 1 handful of mint
- 1 lime, juiced
- 50 ml of olive oil, to emulsify
- 6 skinless and boneless chicken thighs
Method
Step 1
Turn the fryer on to 160°C (alternatively, heat a deep frying pan with vegetable oil until it reaches 160°C). To make the roti, combine the flour with 110ml water, a pinch of salt and 1 tbsp olive oil in a mixing bowl. Mix (use an electric stand mixer if you have one) until a smooth dough forms. Remove, cut into equal-sized pieces, and shape each piece into a ball. Place the balls onto a tray lightly dusted with flour. Dust flour on the tops, cover the tray with cling film and set aside for 30 minutes.Step 2
Meanwhile, cover the chicken thighs with the yogurt in a large bowl. Cover with cling film and set aside to marinate. To make the pickled onions, combine the salt, sugar, red wine vinegar and 100ml water in a small saucepan. Bring to the boil, then pour over the sliced red onions and set aside. To make the coriander chutney toast the fennel seeds and peanuts in a small dry frying pan until just golden. Add to a food processor with the ginger, coriander, mint leaves, lime juice and a pinch of salt. Blend, adding olive oil a little at a time until a smooth green paste forms. Set aside.Step 3
To make the yogurt dressing, mix 6 tbsp yogurt, 1 grated clove of garlic, the juice of half a lemon, a pinch of salt, a pinch of paprika, a pinch of garam masala and a pinch of ground coriander in a bowl and set aside. Combine the flour and gram flour with a pinch each of paprika, garam masala, coriander and cumin. Take the chicken out of the yogurt and toss in the spiced flour. Place in the hot oil and fry for 10 minutes, until golden and cooked through.Step 4
Meanwhile, to make the roti, roll each piece out into a round circle on a floured surface (about the size of a tortilla wrap). Heat a frying pan over a high heat and cook the roti for 15 seconds on each side, one at a time. The recipe makes 6 roti, but you’ll only need 3 – save the rest for lunch tomorrow.Step 5
To serve, place a roti on the plate and pile up with the shredded cabbage ribbons, chicken, yogurt dressing, coriander chutney, and pickled onions.