Around the world in 80 dishes No. 56: Chicken kathi rolls

Ingredients to make 10 pieces
Click to follow
Indy Lifestyle Online

For the marinade

15g fresh root ginger, peeled weight
4 fat garlic cloves
Two-and-a-half tablespoons lemon juice
One-and-a-half teaspoons ground cumin
2 tablespoons vegetable oil
Three-quarter to1 teaspoon chilli powder
Three quarters of teaspoon garam masala
Salt, to taste
Freshly ground black pepper

For the rolls

2 chicken breasts (around 160g each), cut into small cubes
400g packet ready-rolled puff pastry
Plain flour, to dust
2 small eggs, beaten
1 onion, sliced
1 large vine tomato, sliced into strips
Herb chutney


One of my favourite starters: delicious chicken, a tangle of onions, tomatoes and herb chutney all wrapped in lovely pastry. I use puff pastry here, as it has the same character as the traditional paratha, but make it with paratha if you prefer.

Whizz together all the ingredients for the marinade with 2 tablespoons of water until smooth. Place the chicken in the marinade and leave for as long as possible (a minimum of 1 hour, or up to overnight in the fridge).

Using a 10cm bowl or saucer as a guide, cut out five circles from the pastry. Take one at a time and roll each out into thinner 15cm circles, using a little flour to help. Heat a non-stick frying pan, place in a pastry round, and cook until golden spots appear on the base (around 20 seconds), then turn over and cook the other side until golden. Meanwhile, spread a good layer of the egg over the upper surface, using a small spoon. Then flip and cook the egg side for 10 seconds. Take out and place on a plate. Repeat with the others.

Heat a saucepan, add the chicken and marinade and stir-fry for 2 or 3 minutes, or until you can see droplets of oil on the base of the pan. Add a splash of water (to deglaze the base) and the onion and cook for another minute or so until the chicken is done. Add the tomato, stir for 20 seconds, then remove from the heat. Taste and adjust the seasoning.

Taking one 'bread' at a time, egg side up, spoon a line of the chicken mixture down the centre, then add a rounded tablespoon of the chutney. Roll into a log and slice in half.

You can make these ahead, wrap the rolls in foil and reheat in the oven when you are ready to serve, but they'll be a little softer.

Taken from 'I Love Curry' by Anjum Anand (Quadrille, £16.99). Anjum's new food range for The Spice Tailor will be available in Waitrose stores from 25 July. Photograph by Jonathan Gregson