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| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 2 pcs Yellow onions finely chopped
- 1 pc Garlic clove grated
- 1 pc Carrot large, grated
- 2 tbsp Tomato puree
- 1 tbsp Tumeric ground
- 1,5 tbsp Coriander seeds ground
- 1 tsp Cumin ground
- 1 tsp Chili flakes
- 1 tsp Cardamom ground
- 1,5 tbsp Ginger fresh, grated
- 1.5 pc Vegetable stock cubes
- 1 can Crushed tomatoes
- 1 can Coconut milk
- 1 tsp Salt
- 800 g Chicken thigh
- 1 pc Cauliflower head, cut in pieces
- 1,5 dl Water luke warm
- 25 g Yeast
- 4 dl flour
- 2 tbsp Sugar
- 0,5 tsp Salt
- 2 tbsp Butter melted
- 2 tbsp Yoghurt
Ingredients
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Instructions
- NAN, combine water and yeast, add other ingredients, combine, leave to rise 30 minutes, cut in 4, roll, bake in dry frying pan
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