Saturday Night Pizza (with an Indian twist)

 

This is one of my super quick dinners when friends come over unexpectedly.

Spicy, tasty and just so quick – the perfect rustle up!

Chicken or Tofu (for the vegan option) is our favourite.

** (We have the spice pack for this dish ready to be sent out to you – should you not have your normal spice rack with you in these quarantine times – email to place your order)**

 

Ingredients

Curry sauce (this should be pre made and kept in the fridge)

Making from fresh

Onions

Ggc (ginger garlic coriander)

6 cloves

2 inch of cinnamon broken in half

6 cardamom

1 green chilli

5 curry leaves

1 tin of chopped tomatoes

Coconut milk

 

Dry masalas

1tsp Turmeric

1 ½ tsp Coriander

1tsp Cumin

Oil

Sea salt

 

 

Flatbread

Tofu (cooked in the pan with a small amount of the sauce)

Or

Chicken breast cut into strips (cooked in the pan with a small amount of the sauce)

Pomegranate seeds for garnish

 

Salad

Onion finely chopped

1 tomato finely chopped

A pinch of mint

Chopped coriander

½ tsp malt vinegar

A small pinch of sea salt

Yogurt dip – yogurt and mint sauce salt to taste (combined)

 

Method

For the curry sauce

Heat a pan with a glug of oil

Cook the onions until golden but not brown

Add in the spices – cinnamon, cardamom, cloves including

then curry leaf and chilli

cook on a low to medium heat

once all cooked add in the Dry masalas

mix together then add in the tin of tomatoes

turn the heat up to bring the heat up then turn down to simmer

for at least 15 minutes.

 

The sauce is now ready.  It can be cooled and decanted into containers and stored in the fridge or freezer.  It is a really good idea to have this sauce ready for when you need to cook this dish.  It makes the whole dish so much quicker once the sauce is ready to go.

It will store in the fridge for about a week

 

Preheated oven 180 (gas mark 4)

You will only need 2 tbsp for each flatbread that you are making.

Make the salad

Add coconut milk to the sauce that you will be using.  (best to keep the sauce without the coconut milk if storing – it will stay longer)

 

On the flatbread, spread over 2 tsp of curry sauce

Add the chicken or tofu

Place in the oven for 3-5 minutes

 

Decorate with the salad and the yogurt dip

Sprinkle with pomegranate seeds

 

Enjoy whilst watching a good film or chatting with friends and family.

Of course, the topping can be changed to suit what you have in your fridge.