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What the Cluck Curry with Roti
This roti is based on a fantastic family recipe from Indian / Pakistani cuisine and is also known as \Auntie roti\. At least by Denny, who shared it with us. It is suitable for two people, but can also make an entire football team happy, as it turned out. Especially for the connoisseur, with a special thank you to Denny and family.
- 45 Minutes
- 2 Servings
Ingredients
- 1 pack The Vegetarian Butcher What the Cluck
- 1 shallot coarsely shredded
- 1 clove garlic roughly chopped
- ginger to taste
- 1 tsp tumeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- chilli powder to taste
- 1 tin chopped tomatoes
- 1 chilli
- salt to taste
- 150 ml water
- 1 tsp garam masala powder
- 1 vegan roti
Preparation
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Serve with wholegrain paratha (found in the freezer at the supermarket or Asian toko).
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Chop the shallot, peel the garlic and finely chop. Peel the ginger and finely chop it too. Remove the frames from the red pepper and finely chop. Put oil in a snack or wok pan and fry the shallot, garlic, pepper and ginger together over low heat. After five minutes, add the vegan Chicken Sticks and fry until golden brown.
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Add the turmeric, coriander, cumin, garam masala and chilli powder and cook for a few more minutes. Add the diced tomatoes and let it simmer. Meanwhile, prepare the parathas in a non-stick frying pan over medium heat for about 5 minutes per side.
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Finally, add 150 ml of water, coconut milk or soy cuisine to the pan with the vegan Chicken sticks. Warm up, garnish with coriander and serve with the wholegrain parathas.
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