Curried Pancake Pockets
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Add a spicy twist to pancake day with this great curry and pancake combination.
Serves 4
What you need
- 140g plain flour
- pinch of salt
- 2 eggs
- 200ml milk and 100ml cold water, mixed together
- fresh coriander, chopped
- oil
- chicken breast, diced
- Sharwood’s Balti Cooking Sauce
- 2 non-stick frying pans
How to make it
- Sift the flour with a pinch of salt into a mixing bowl and make a well in the middle then add the eggs.
- Gradually whisk the liquid into the flour until a smooth batter is achieved then stir in the coriander and set the batter aside to rest.
- Heat the oil in a pan and add the chicken and fry gently for 5 minutes until sealed.
- Add Sharwood’s Balti cooking sauce and simmer gently for a further 10 minutes or until chicken has fully cooked through.
- Whilst the chicken is cooking, heat a little oil in a frying pan and cook the pancakes.
- To serve fold each pancake into a cone and fill with the chicken balti.
Hints and tips
- You could use ready made pancakes and include the coriander with the balti curry rather than in the batter if you prefer.
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