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1
Preheat grill pan or indoor electric grill to high.
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2
Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish.
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3
Add chunks of chicken and coat evenly in yogurt sauce.
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4
Lace meat onto metal skewers.
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5
When you are about 10 minutes away from eating, place chicken on hot grill and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm.
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6
Place a small heavy skillet on stovetop over high heat.
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7
When pan is very hot, add whole tomatoes.
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8
Pan roast the tomatoes until charred on all sides.
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9
Place the tomato sauce and charred fresh tomatoes in a food processor.
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10
Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop.
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11
Add seeds and flakes to food processor with a few pinches coarse salt.
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12
Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl.
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13
When you remove chicken from grill, add flat bread to blister and warm it through.
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14
Slide chicken off skewers on to a serving dish.
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15
Set bowl of tomato chutney with a serving spoon along side.
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16
Pile chicken into or onto flat bread with tomato chutney to top.
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17
Potatoes with cumin are a perfect side to this meal
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18
Potatoes with Cumin:
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19
Boil potatoes in salted water to cover until tender, about for 7 minutes.
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20
Drain potatoes, return to hot pot to dry them out.
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21
Heat skillet over medium high to high heat.
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22
Add cumin seeds.
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23
When seeds pop and crackle, add oil, then onion.
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24
Saute onion 2 minutes, stirring constantly.
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25
Add potatoes to the pan and toss to coat and lightly brown, about 3 minutes.
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26
Remove the pan from heat, season with salt, to taste, and serve.
