Candlebridge Soup Kitchen Indian Styled Onion Rostis with Chicken Curry

Spicy home made Indian style onion rostis served with the convenience of chicken curry sauces and rice!! All made within an hour and devoured in less than twenty minutes!!

1. 1

   Preheat your oven to 180oC and grease a long baking tray with olive oil. If you're using boil in the bag rice, follow the ingredients provided on your purchase and add a drop of olive oil to the water

2. 2

   Sieve all flour, herbs and spices together in a mixing bowl and stir well

3. 3

   Add olive oil to the luke warm water and stir before adding to the dry ingredients.

4. 4

   Use a large whisk and whisk until the batter is nice and creamy and leave aside to settle.

5. 5

   Take this time to peel and finely dice the onions and add to the batter before stirring gently through

6. 6

   Take a large frying pan and pour in some olive oil to an inch in the pan and heat the oil to the max.

7. 7

   Take a large spoonful of your spiced onion mix and drop it into the pan and then turn off the heat as you just want to brown each side gently without burning!

8. 8

   Take each onion rosti and place on your baking tray. Bake at 180oC for 25 minutes until they are sizzling!

9. 9

   When your rice is ready, open the bag with care and pour the contents into a clean bowl and add some black pepper and parsley.

10. 10

    Take a pyrex dish and empty the contents of the Homepride Chicken Curry and add the raw chicken and cover the chicken completely with the sauce. Take some cling film and place over the dish and microwave on high for 8.5 minutes.

11. 11

    As presentation plays an important role in the enjoyment of meals, take a small cup and fill it with the rice and upturn it onto a plate and sprinkle some parsley on top!

12. 12

    Arrange your onion rostis around the plate, leaving room for your chicken curry & sauce

13. 13

    Enjoy with a glass of your favourite drink and make sure it's cold, as the onion rostis might be a little spicy for some folk (in which case, add only 1 teaspoon curry powder!)
    
    
    **Original recipe for "Indian style onion rostis by L Shannon. The Candlebridge Soup Kitchen **. 8th July 2010 Recipe Collection.