By Christine Capendale (@christinecapendale)
METHOD
Ingredients
Instructions
1. Sauté the onion in the oil until softened, then add the garlic and ginger. Cook for about a minute, then add all the spices (paprika, turmeric, cumin seeds, chilli flakes, and ground cumin).
2. Cook for another minute, stirring constantly.
3. Add the chicken and stir to mix with the spice blend. Cook the chicken until almost cooked through, then season with salt.
4. Add the tomato purée, chicken stock, cream (or coconut cream), and coconut sugar, and mix well with the chicken. Simmer for a few minutes, then add the baby corn and tomatoes.
5. To cook the rotis, heat a frying pan, add a teaspoonful of the coriander butter, and add a roti. Cook until it starts to puff up, then turn and cook the other side until golden and puffy. Repeat with the remaining rotis.
6. Heat the curry through and serve immediately with rotis and some fresh coriander.