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Curry Cheesy Kadaifi
Recipe by Audra Morrice
Try Audra Morrice's Curry Cheesy Kadaifi today!
- Steps
- Ingredients
Ingredients
Spice Mix
Chicken Curry Filling
Crispy Curry Leaf
Kadaifi Pastry
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Steps
- For the Spice Mix, combine the spices together in a bowl. Set aside.
- To prepare the Chicken Curry Filling, separate the marylands into two pieces each. Set aside.
- Heat the oil in a wok over high heat. Add the cumin seeds and curry leaves to the wok. Cook for 1-2 minutes until the curry leaves become crisp.
- Add the onions, garlic, ginger and chillies. Fry until softened and golden. Add the spice mix and toss for 1 minute to toast.
- Add the chicken pieces to the pan with the tomatoes and toss to coat. Cook for 2 minutes to lightly seal each side then add the coconut cream along with salt and sugar. Bring to a simmer then transfer to a pressure cooker and cook on high for 20 minutes.
- Meanwhile prepare the Crispy Curry Leaf. Heat the oil in a wok over high heat. Add the cumin seeds and curry leaves to the wok. Cook for 1-2 minutes until the curry leaves start to crisp up. Set aside.
- When the chicken is cooked, release the pressure and remove the chicken pieces to a bowl.
- Empty the remaining contents of the cooker into another bowl. The resulting sauce should be a pourable consistency. Season to taste. Place half of the sauce into a small jug for serving.
- When the chicken is cool enough to handle, shred the chicken into pieces. Add back into the remaining sauce. Set aside.
- To assemble each pastry, take a 90g of kadaifi and add to a medium bowl. Using your hands break up the kadaifi and add 50g of the melted butter. Toss well to combine.
- Heat a small non-stick frypan over a medium heat, add 1 tsp of oil.
- When hot, spread a half of the prepared kadaifi over the base of the pan to approximately 14cm in diameter. Cook for 2-3 minutes to allow to brown slightly. Then place 2 slices of the scarmoza over the pastry. Break up 2-3 bocconcini balls over the scarmoza. Spread 2-3 tablespoons of the chicken curry filling over the cheese. Cover with the remaining kadaifi.
- When the bottom of the cake is golden and nicely toasted, flip over to brown the other side.
- Cook until the cheese is melted and pastry is a toasted golden colour, approximately 2-3 minutes.
- Set aside and repeat to make the remaining pastries.
- Garnish the pastries with the crispy curry leaves and serve with extra curry sauce on the side and wedges of lemons.
