Ingredients
Butter Chicken Curry
½ tsp cardamom
1 tsp ginger (grated)
2 tsp Garam masala
2 Tbsp honey
2 Tbsp olive oil
4 chicken breasts (sliced)
1 onion (finely chopped)
1 clove garlic (crushed)
2 curry leaves
50g cashew nuts (chopped)
150g tomato paste
400ml water
400ml cream
Pizza Base
1 Tbsp olive oil
2 cups chickpea flour
1 cup water
Pinch of salt
Topping
1 tsp turmeric
3 Tbsp sunflower oil
2 cups mozzarella (grated)
50g flour
100ml tomato paste
1 onion (peeled and cut into rings)
Fresh coriander for garnish
Double thick yoghurt, for serving
Instructions
To make the butter chicken curry, sauté onions in oil until soft. Add the garlic, ginger and dry spices then stir-fry for two minutes.
Add cashews, tomato paste, water, honey and cream and simmer for 30 minutes, until the sauce is thick and creamy. Then add the chicken to the sauce and poach for five minutes over a low heat until cooked through. Set aside to cool.
To make the pizza base, preheat oven to 180°C and line a baking tray with baking paper.
In a medium bowl, stir together the flour, water, olive oil and salt until well mixed then spread mixture out into preferred rounds. Bake for 10 minutes or until crust is slightly crispy. Remove from the oven, turn over and peel paper away from the base.
For the topping, dust the onion rings in a little flour and coat in turmeric. Heat the oil in a small pot and shallow fry the onions for three minutes until crispy, then set aside.
Top the base with tomato paste, mozzarella, and butter chicken curry mixture. Bake for a further seven minutes, or until the cheese is melted.
Garnish with fresh coriander, a dollop of yoghurt and crispy turmeric onions.
Makes: 4 pizzas
Cooking time: 30 minutes
Difficulty: medium
Pairs well with Survivor Wild Yeast Chardonnay.
