This dish was de­vised by In­dian rail­way work­ers in South Africa, who used to carry their curry to work in a hol­lowed-out bread loaf

Reveal - - STYLE FILE -


3tbsp veg­etable oil 2 white onions, diced 5cm piece of gin­ger, peeled and grated 3 gar­lic cloves, minced 1¼tbsp garam masala 1½tbsp ground cumin 2tsp ground cin­na­mon 1 scotch bon­net chilli, de­seeded 400g chicken thighs, cubed 1 skin­less chicken breast, cubed 400g chopped toma­toes ½tsp ground turmeric ¼tsp chilli powder 3 star anise 125g dried prunes 2 loaves of white bread, cut in half and hol­lowed out 1 bunch of fresh co­rian­der, leaves and stalks chopped 3 red chill­ies, de­seeded and finely sliced

Serves 4 METHOD

Heat the oil for 20 secs in a large pan set over a medium heat. Add the onions, gin­ger and gar­lic, and fry for 6-8 mins or un­til the onions are golden brown.

Next, add the garam masala, cumin cin­na­mon and scotch bon­net. Mix to­gether, then add the chicken. Cook on a medium heat for about 5 mins, toss­ing the pan reg­u­larly, un­til the chicken has browned.

Add the toma­toes, turmeric, chilli powder and 200ml water, and re­duce the heat to low.

Sim­mer gently for 30 mins, then add the star anise and prunes. Con­tinue to sim­mer for a fur­ther 30 mins un­til the curry is thick and rich.

To serve, fill each of the hol­lowed-out bread halves with the mix­ture, and gar­nish with the co­rian­der and chill­ies.

Mowgli Street Food: Sto­ries and recipes from the Mowgli Street Food restau­rants, by Nisha Ka­tona, £25, Nour­ish Books

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