WORLD CUISINE: INDIA


Chicken kathi rolls


‘One of my favourite starters: delicious chicken, a tangle of onions, tomatoes and herb chutney all wrapped in lovely pastry. You could substitute the chicken for lamb, fresh paneer or stir-fried chickpeas’


Whizz together all the ingredients for the marinade with 2 tbsp water until smooth. Place the chicken in the marinade and leave for as long as possible – a minimum of 1 hour, or overnight in the fridge if possible. Using a 10cm/4in bowl or saucer as a guide, cut


out 5 circles from the pastry. Take one at a time and roll each out into thinner 15cm/6in circles, using a little flour to help. Heat a non-stick frying pan, put one of the


pastry rounds in and cook until golden spots appear on the base – around 20 seconds – then turn over and cook the other side until golden. Meanwhile, spread a good layer of the egg over the upper surface, using a small spoon. Then flip and cook the egg side for 10 seconds. Remove and place on a plate. Repeat with the others. Heat a saucepan, add the chicken and marinade


and stir-fry for 2-3 minutes, or until you can see droplets of oil on the base of the pan. Add a splash of water to deglaze the base, add the onion then cook for another minute or so until the chicken is done. Add the tomato and stir for 20 seconds then remove from the heat. Taste and adjust the seasoning. Taking one “bread” at a time, egg-side up, spoon


a line of the chicken mixture down the centre, then add the chutney. Roll into a log and slice in half. You can make these ahead of time – simply


wrap the finished rolls in foil and reheat in the oven when you are ready to serve – but they will be a little softer. For the tangy herb chutney, blend together


all the ingredients in a processor until smooth – it might take a few minutes. Taste and adjust seasoning. Keep in a glass jar in the fridge or freeze until ready to use.


MAKES 10 PIECES INGREDIENTS


For the marinade 15g/½oz fresh root ginger, peeled weight 4 fat cloves garlic 2½ tbsp lemon juice 1½ tsp ground cumin 2 tbsp vegetable oil ¾-1 tsp chilli powder ¾ tsp garam masala Salt, to taste


¼ tsp freshly ground black pepper For the rolls


2 skinless chicken breasts, around 160g/5½oz each, cut into small cubes


1 x 400g packet ready-rolled puff pastry, thawed if frozen Plain flour, to dust 2 small eggs, beaten 1 onion, peeled and sliced 1 large vine tomato, sliced into strips


For the tangy herb chutney 60g/2½oz fresh coriander, leaves and stalks 2½ tbsp lemon juice 2 green chillies, deseeded if you prefer


Handful fresh mint leaves (about 15g/½oz)


20g/¾oz pistachio kernels (you can shell plain roasted pistachios) Salt, to taste 4 tbsp water


36


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