Get the Recipe: Karan’s Chicken Kothu Roti
This week we had the honour of inviting in our good friend and the man behind the incredible Hoppers restaurant, Karan Gokani, to come in and show our normals how to do a proper curry. And he’s kindly shared the recipe for the kothu roti he made in the video!
Find out more about Karan and Hoppers on Instagram here:
FOR THE ROTI
- 300 plain flour
- ½ tsp salt
- ½ tsp sugar
- ½ tsp baking powder
- 100ml milk
- 120ml water
- Vegetable or any neutral oil, to brush
1. Combine the dry ingredients in a large bowl. Place the milk and water in a small saucepan and heat until they reach body temperature. Add the warm liquid to the dry ingredients, reserving 2-3 tbsp in the pan, and bring the mixture together quickly with a fork. Once you have a shaggy, rough dough, continue to bring it together with your hands. Knead the dough together while adding the remaining liquid from the pan, a splash at a time if required. Stop adding liquid when the dough is the consistency of smooth but firm playdough. It should be soft and moist, but not sticky.
2. Tip the dough onto the work surface and bring the dough together into a ball, return to the bowl and drizzle with a little oil. Cover the bowl with a damp cloth and rest at room temperature for 1 hour.
3. Divide the dough into 8 balls weighing about 65g each. Oil each ball generously, transfer to a large plate and cover again with the damp cloth. Rest on the kitchen counter for 3 hours or in the fridge overnight.
4. Roll each ball of rested dough into a 2cm-thick disc and rest for 2-3 minutes. Using your hands, carefully stretch one of the discs into a rectangle as thin as you can without tearing it too much. Or use a rolling pin to roll it into a very thin circle, using oil as required to prevent it from sticking. Repeat with the remaining discs of dough. You don’t need to be precise about the shape of the rotis as they will be chopped up eventually.
5. Heat a large non-stick pan over medium-high heat. Place the roti on the dry pan and cook for 20-30 seconds, or until you see small brown spots appear on it. Flip and fry for a further 15 seconds on the other side. Repeat for 10-15 seconds on each side, until the roti is cooked through but not too coloured or crisp.
6. Allow to cool to room temperature and cut into 1-cm wide strips. Repeat with the remaining rotis. You can use these straight away or store them in an airtight bag in the freezer for months – if freezing, defrost fully before using.
FOR THE CHICKEN CURRY
For the marinade:
- 500g boneless skinless chicken thighs
- ½ tsp ginger, grated
- ½ tsp garlic, grated
- ½ tsp ground turmeric
- 1 tsp curry powder (Roasted Sri Lankan, or Madras as an alternative)
- ¼ tsp salt
For the curry:
- 3 tbsp coconut oil
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 medium onion, sliced
- 1 inch ginger, grated
- 3 garlic cloves, grated
- 1.5 tbsp curry powder (Roasted Sri Lankan, or Madras as an alternative)
- ½ tsp ground turmeric
- 2 tsp chilli powder
- 1 stick lemongrass
- 2 inch piece pandan leaf
- 10-12 curry leaves, removed from the stem
- 1 large ripe tomato, sliced
- 250ml chicken stock
- 100ml thick coconut cream
- 2 green chillies, sliced in half horizontally
For the marinade:
1. Place all the ingredients for the marinade in a bowl and mix together well. Cover and refrigerate for at least 1 hour or overnight.
For the curry:
1. Heat the oil in a heavy-based saucepan over medium-high heat. Add the cinnamon stick, cardamom pods and cloves and fry for 1 minute until fragrant, then add the onion and a pinch of salt and saute until soft and translucent, about 6-8 minutes.
2. Add the grated ginger and garlic and continue frying until the raw smell is no longer present, about 2-3 minutes. Add the ground spices, lemongrass, pandan leaves and curry leaves and fry for a further minute, adding a splash of stock if the spices stick. Add the tomatoes and reduce the heat to medium. Cook, stirring often, for 5 minutes until they soften and become thick and pulpy.
3. Add the chicken and stir well to ensure it is coated in the spiced tomato paste, about 3-4 minutes. Reduce the heat to medium-low, add the chicken stock and stir everything together. Cover and simmer for 10-15 minutes until the sauce reduces and thickens slightly. Add coconut milk and reduce to a simmer for another 5-7 minutes.
4. Add the halved green chillies, if using, and cook for 1 final minute. Season with salt and allow to cool slightly, then remove the chicken from the sauce and shred the meat into 2cm pieces. Return the pieces to the sauce and chill until ready to make your kothu.
FOR THE KOTHU ROTI
- 1 small red onion, thinly sliced
- 1 large carrot, peeled and grated or shredded
- ½ white or hispi cabbage, finely shredded
- 1 tbsp vegetable oil
- 2 eggs, lightly beaten and seasoned with a pinch of salt and pepper
- 150g shredded chicken
- 125g of the curry sauce
- 150g shredded roti
- 2 spring onions, roughly sliced
- Salt and pepper to taste
- Fresh coriander, roughly chopped
- Greek yoghurt or raita, to serve
1. Heat the oil in a large non-stick pan over medium-high heat. Once hot, add the onion and stir fry for 2-3 minutes. Increase the heat to max and add the carrot and cabbage and stir fry until they wilt and the moisture in the pan dries out (about 4-5 minutes).
2. Move the veg over to one side of the pan and add a tablespoon of oil to the empty side of the pan. Heat it for 30 seconds then add the beaten eggs. Allow them to set and then gently stir until fully set but not dry. Mix the vegetables into the eggs and stir fry for another 30 seconds.
3. Add the shredded chicken meat and half of the curry sauce. Stir fry for 2 minutes. Add the roti and toss for 2 minutes. Add half the spring onions and the remaining curry sauce and continue stir frying for another couple of minutes until everything has come together and resembles stir-fried noodles. Season with salt and pepper and garnish with the remaining spring onions and the coriander leaves.
4. Serve immediately alongside some chilled Greek yoghurt or raita.
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