UK Curry Scene Editor : David Smith 25 October 1998
Star Recipe - Keith Davies
this Star Recipe was created by Keith Davies of South Birmingham College

Hara Bhara - Tava Paratha



  • 2 Fresh Chicken Breasts
  • 1 pint Yoghurt
  • 2oz Garlic
  • 2oz Ginger
  • 2oz Lemon Juice
  • 4oz Fresh Coriander
  • 3oz Minced Lamb

  • 1 lb Wholewheat Flour Butter

  • Salt, Pepper and Spices

  • 4oz Chick Peas, cooked
  • 8oz Potatoes, cooked
  • 2 Green Chillies
  • 6oz Tomatoes, chopped
  • 8oz Onion
  • Fenugreek, chopped
  • Salad Leaves - Curly Endive, Radichio
  1. Prepare chicken breasts, ie trim and make incision.
  2. Prepare minced lamb with seasoning. Enter into fillets, cover and refrigerate.
  3. Prepare bread by mixing the flour, salt, coriander and fenugreek leaves. Add a little oil to mix in. Mix in sufficient cold water to form a dough. Cover and rest in refrigerator.
  4. Remove dough from fridge, roll on floured fable, mix in butter to form parathas. Cover.
  5. Heat oil, brush chicken with the oil and place on a tray. Place in hot oven until brown, then rest.
  6. Heat the oil and fry the garlic, chillies and onion then add the remaining ingredients. Check seasoning.
  7. Heat the Tava, fry the paratha gently until coloured. Turn over then finish cooking, remove but keep hot.
  8. Remove chicken from tray and place on a chopping board. Slice at an angle.
  9. Place paratha on a plate, serve the vegetables on top then arrange the sliced chicken around the base. Decorate with leaves

©South Birmingham College 1998

© David W Smith, 1998
This article may not be reproduced electronically or in print without the permission of the copyright owner

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