Keema Curry and Chapatis

INGREDIENTS:

• Ground chicken 300 g (2/3 lb.)

• Onion 1 bulb

• Ginger 1 clove

• Garlic 1 clove

• Curry powder 1-1/2 Tbsp

• Green peas (frozen) 1/4 cup

• Vegetable oil 1 Tbsp

• Butter as needed

Curry sauce:

• Del Monte Tomato Puree/ Paste 100 ml (a little less than 1/2 cup)

• Del Monte Tomato Ketchup 1 Tbsp

• Chicken stock 1 tsp

• Soy Sauce 1 Tbsp

• Salt a dash

• Pepper a dash

• Coconut milk (powder) 1 Tbsp

• Bay leaf 1 leaf

• Red chili pepper 1 whole pepper

Chapati:

• Whole wheat flour 1 cup

• Cake flour 1/2 cup

• Vegetable oil 2 tsp

• Water 1/3 cup

STEPS:

1. Mince the onion and grate the garlic and ginger.

2. Heat the oil in a fry pan and sauté the onion until golden brown.

3. Add the meat to the onions. When the meat browns, add the curry powder, garlic and ginger, then continue to sauté. When fragrant, add in the ingredients from and enough water to cover all ingredients.

4. Add the green peas, then heat over low heat for 30 minutes until the water is reduced and the curry is done.

5. For the chapatis, mix together the whole wheat and cake flour, then add water a little at a time until the dough holds its shape. Knead, then add oil and knead once again. Cover the dough with a clean linen or cotton kitchen towel and set aside for at least 10 minutes. Knead again, then divide the dough into 8 round pieces. Roll each piece into a flat circle about 10 to 12 cm (5-6 in.) in diameter with a rolling pin, adding flour if the dough begins to stick.

6. In a stick-resistant frying pan, cook the dough piece by piece until both sides are lightly browned, then butter one side.

7. Serve curry with the chapatis.