Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is a fun way to serve pancakes, especially if you've made a bit too much curry and are wondering what to do with the leftovers.
12 chicken thighs, boned, skinned and halved
Salt and freshly ground black pepper
60g clarified butter or ghee
1tsp cumin seeds
2tsp cumin powder
2tsp turmeric
1 pinch saffron strands or one-third of a tsp ground saffron
4tsp curry powder
A small piece of cinnamon stick
A good pinch of curry leaves
2tsp paprika
4 cloves
1tsp fenugreek seeds
1tsp mustard seeds
3 medium onions, peeled and finely chopped
6 cloves of garlic, crushed
85g ginger
2 small chillies, finely chopped
2tsp tomato purée
1ltr chicken stock
100g block coconut cream
2tbsp chopped coriander
30g flaked almonds, lightly toasted
4 large savoury pancakes
Season the chicken pieces. Heat the clarified butter in a large pan and fry the spices with the onions, garlic, ginger and chilli for a couple of minutes to release the flavours. Add the chicken and the tomato purée, and cook for a further 5 minutes, stirring all the time.
Pour in the stock, bring to the boil and simmer gently for 45 minutes. Check and correct the seasoning.
Cut the cream of coconut into pieces, drop it into the curry and stir until it dissolves. Then add the chopped coriander and simmer for 5 minutes.
To serve, warm your pancakes in a low oven or under the grill and lay them on serving plates with one end hanging over the plate. Spoon the chicken and some of the sauce into the centre of the pancakes and fold the left side in first, then the bit that's overhanging the plate, to form a kind of triangle which also exposes the chicken filling.
Spoon a little more sauce over the chicken and scatter with the almonds and coriander.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments