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
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
1tsp fenugreek seeds
1tsp mustard seeds
3 medium onions, peeled and finely chopped
6 cloves of garlic, crushed
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.